Raw materials:

600 grams of pork paste (lion-headed meatballs are best made with half-fat and half-thin pork paste. If you are afraid of being greasy, you can match them with the ratio of lean meat to fat meat of 2: 1, and today's meat stuffing is chopped by yourself ~), water chestnut 12 or so (no water chestnut)

Seasoning:

Salt 1 tsp, soy sauce 2 tsps, starch 1 tsp, sugar 1 tsp, pepper 1 tsp, oyster sauce 1 tsp, yellow rice wine 1 tsp, and water starch.

Side dishes:

Small rapeseed 10, half bamboo shoots, auricularia auricula 1 large flowers (choose some seasonal vegetables, such as cabbage and lentils, which can be braised together).

Practice:

1, wash pork, remove fascia, chop it into minced meat, or beat it into minced meat with a blender.

2. Peel water chestnut or fresh lotus root, wash and cut into pieces for later use; Slate oil should also be cut into powder.

3. Wash the onion, remove the old leaves, flatten and cut the filaments; Wash ginger, smash it, and slice it for later use; Prepare 1 glass of water, add onion and ginger, knead with your hands to get a spicy taste, and filter out the onion and ginger to get the onion Jiang Shui.

Onion Jiang Shui is commonly used in cooking meat. When curing meat and fish, just add 1-2 tablespoons of onion Jiang Shui, which can remove the fishy smell and increase the flavor. In addition, when scalding pork ribs, brisket, seafood and other meats, adding some onion Jiang Shui can not only remove blood, but also increase the umami taste, which is more effective than fresh onion ginger.

4. Put minced pork and suet into a container, beat in eggs, add minced water chestnut or minced fresh lotus root, then add 1 tablespoon soy sauce, 1 tablespoon starch, 1 tablespoon onion Jiang Shui and a little salt, and stir well.

5. Then pinch the meatballs with your hands for later use, pour a proper amount of oil into the pot, heat them to 70%, add the meatballs, fry them until they look golden yellow, and remove and drain the oil.

Meatballs are most afraid of being scattered after being put into the pot. They should be fried at high speed for 2 minutes and then turned to low heat immediately so as not to be burnt.

6. Pour the oil out of the pot, then put it back into the meatballs, add appropriate amount of soup or water, bring it to a boil over high fire, and simmer for about 12 minutes. Add black fungus, bamboo shoots, white sugar, pepper, oyster sauce, soy sauce and yellow rice wine, and cook until the soup is almost dry. Finally, thicken it with water starch, and surround the plate with small rapeseed. This is a relatively short-term practice.

You can also add more broth or clear water. If you don't have meatballs, add seasoning. After boiling, turn to low heat and simmer for about 1 hour. Stew until the soup is almost dry, and then thicken the water starch. Can the side dishes be put in later ~? It will be better to stew for a while ~

Bamboo shoots should be blanched in advance to remove bitterness; Small rapeseed can be boiled directly in the soup, finally put in, and fished out when it is ripe.