Ingredients:
Pork500 grams (three parts fat)Water chestnuts100 grams (or tenderlotus root），Chinese cabbage50 grams, water-soaked shrimp floss,Ham，Winter bamboo shootsEach 25 grams, green oniongingershreds totaling 25 grams, salt 6 grams,monosodium glutamate2 grams, rice wine 20 grams,soy sauce25 grams,eggs2 pieces, water starch 75 grams,pepper powder1 gram, sugar color 25 grams, cookedlard1000 grams (net consumption 50 grams)
Steps:
1. Cut the pork, water chestnuts, water-soaked shrimp floss, separately into small particles; cut ham and winter bamboo shoots into long square pieces.
2. Place the meat filling in a bowl, add water chestnuts, shrimp floss, eggs, salt, pepper powder, rice wine, and water starch to mix thoroughly, shape into four equal large meat balls, and fry until the surface turns light yellow before removing.
deep-fry
inlargeearthenware potsurfaceof soup
4. Place the meat balls in a largeChinese cabbageand winter bamboo shoots, ham into a pan over high heat, add plant oil and fry until about five parts hot before adding,stewed meatsoup, boil, then add pepper powder and monosodium glutamate, thicken with water starch in a thin sauce, remove from the stove and pour into the earthenware pot with the meat balls.
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