Preparation of ingredients

Raw materials: 900 grams of lean meat, 400 grams of fat meat, 2 eggs, 200 grams of lotus root (red skin).

Ingredients: refined vegetable oil, yellow wine, monosodium glutamate, salt, sugar, Zhenjiang vinegar, soy sauce, green onions, ginger, starch and so on.

Side dishes: that is, the bottom dish. Beans are preferred, such as: green beans, beans (shelled); also available cabbage and so on.

Preparation

1, lean meat and fat meat into minced meat, mixed and then chopped together (commercially available "meat filling" is not desirable);

2, ginger and green onion minced with just missed the cool water soaked for 30 minutes, the water will be poured into the minced meat;

3, the use of processor puree lotus root (the more crushed the better) into the minced meat; 4, will be 2 eggs into the minced meat, add the appropriate amount of yellow wine, monosodium glutamate, salt, soy sauce, sugar;

5, drop 7, 8 drops of Zhenjiang vinegar;

6, the amount of starch is the key: corn starch, for example, 1,300 grams of minced meat about 30 grams;

7, with 3 or 4 chopsticks in one direction at all times! Stir vigorously with 3 or 4 chopsticks in one direction at a time, do not counter-stir, until strong (i.e., elastic) standby;

8. 10 grams of cornstarch and 50 grams of water into a starch sauce standby.

Preparation steps

1, take about 80 grams of minced meat in the left and right palms back and forth gently kneaded and poured lightly into a flat round patty, at the same time are coated with a small amount of starch;

2, the flat round patty gently into a lightly heated frying pan, frying on both sides until the patty is formed and does not fall apart can be, don't deep frying into the yellow. This process is the key to the success of the dish;

3, over the oil of the meat patties in turn into the bottom of the pad (such as 200 grams of green beans) in the casserole;

4, add hot water did not exceed the meat patties, and then add a small amount of monosodium glutamate, salt, soy sauce and sugar can be;

5, to a small fire slowly stewed more than 2 hours. From start to finish, you must use low heat to keep it slightly open, do not use high heat. Ingredients Preparation

Main Ingredients: 350 grams of semi-fat lean pork (about nine and a half taels), 75 grams of horseshoes (about two taels), 25 grams of squash (about six and a half cents), 500 grams of green bony Chinese cabbage (qingjiangcai) or bok choy (about 13 and a half taels) Side Ingredients: 2 tablespoons of light soy sauce, 1/2 teaspoon of sugar, one teaspoon each of chestnut powder, wine and freezing water, an egg white, a pinch of pepper. 450 ml stock, 2 tablespoons ginger juice, 1 teaspoon light soy sauce

Preparation Steps

1: Wash the pork, mince it and marinate it in the sauce for about 1/2 hour.

2. Wash the hoof and chop it into pieces.

3, squash clean, chopped grain, vegetable wash.

4, horseshoes, squash and chopped pork with the mix, stirring in the same direction several times, divided into 4 ~ 5 equal parts, made into meatballs.

5. Place the meatballs in a dish, pour in the soup, cover and cook on high heat for 8 minutes.

6: Put the cabbage in the pot and cook on high heat for 5 minutes.

7: Place the meatballs on top of the vegetables, stir in the chestnut flour water, and cook for 1 minute. Preparation

Raw materials: 150 grams of pancetta, 10 grams of horseshoes, 10 grams of winter roe, 5 hearts of green cabbage, ginger slices a little.

Seasoning: 500 grams of peanut oil (100 grams of oil), 12 grams of salt, 10 grams of monosodium glutamate (MSG), 5 grams of sugar, 30 grams of cornstarch, 150 grams of chicken broth, 10 grams of soy sauce, 5 grams of sesame oil.

Steps

1, chopped meat into puree, horseshoes, Dongzhu cut rice, add salt, monosodium glutamate, cornstarch beat until the meat gelatin, made four large balls. Vegetable heart with boiled water and cooked fish up into the dish, ginger slices.

2, boil the pot of oil, oil temperature of 130 degrees into the large meatballs, deep-fried until the outside of the golden brown inside cooked and put away for use.

3, the pot of oil, into the ginger, add chicken broth, into the large meatballs, put salt, monosodium glutamate, sugar, soy sauce king, with a small fire until the juice is thick, and then thickened with wet cornstarch thickening the sauce into a dish that is ready.