1. Prepare a piece of sitting hip meat, take the lean part, chop it up, add onion ginger juice, salt, a little pepper, sesame oil and spice powder instead of five-spice powder or thirteen-spice powder, and beat it evenly in one direction, and add a proper amount of water starch to beat it evenly in the same direction.

2. Boil the water in the pot until it is slightly boiling. Squeeze the meatballs by hand and put them directly into the boiling pot, keeping them half-open and slightly boiling. Boiling too much water will cause meatballs to rot.

3. Cook the meatballs until they float, and knock off the floating foam during cooking. When the meatballs float white and are simply seasoned, they can be served.

Braised cabbage balls

1. Soak vermicelli in warm water and cut into sections; Wash the cabbage head and cut it into large pieces; Put the pork lean stuffing into a bowl, add a little salt, minced onion and ginger, egg white and appropriate amount of water and mix well, then add water starch and sesame oil and mix well, and then squeeze into balls for later use.

2. Put the pot on the fire, add a proper amount of water to boil, add small balls to cook until cooked, take them out, add vermicelli, Chinese cabbage, monosodium glutamate, Shaoxing wine and pepper to cook until tasty, then add the cooked balls and pour sesame oil out of the pot to eat.

Pill winter melon soup

Ingredients: white gourd, lean meat, egg white, salt, monosodium glutamate, ginger and onion juice, Shaoxing wine and wet starch.

1. Peel the wax gourd, wash it and cut it into rectangular pieces; Chop lean pork into paste, put it in a bowl, add egg white, water starch, ginger juice, Shaoxing wine and water, stir well, and make balls for later use.

2. Put the wok on the fire, add water, salt, monosodium glutamate and wax gourd to cook, then turn to low heat, add the meatballs to boil, skim off the floating foam, and put them into the soup bowl.

Meatball soup

Ingredients: pork fat and lean meat, seasonal fresh vegetables, eggs, fresh soup, salt, ginger bean powder, onion, sesame oil, monosodium glutamate, pepper, water lily, soy sauce and clear water.

1. Onion cut into chopped green onion, yellow flower torn in half, ginger soaked in a little soup. Chop pork, add salt, monosodium glutamate, ginger, onion, water and eggs, shell and stir well. Then add water bean powder and stir evenly for later use.

2. Put the pot on the fire, add the fresh soup and heat it on low heat. Squeeze the meat into balls, cook it in slightly boiling fresh soup and take it out. Add seasonal fresh vegetables, yellow flowers and peppers to the fresh soup pot. Salt, monosodium glutamate, boil, then add meatballs, put them in jars and bowls, pour sesame oil and sprinkle with chopped green onion.

Steamed radish balls

Ingredients: white radish, carrot, pork belly, water-soaked mushrooms, salt, sugar, chicken essence, pepper, chopped green onion, starch and salad oil.

1. Wash and shred radish, and dice pork belly and mushrooms for later use.

2. Add salad oil to the pot, heat it, add diced pork belly, diced mushrooms and chopped green onion, stir fry and put it in a container, then add shredded radish, pepper, salt, chicken essence and sugar, mix well, make into balls, steam thoroughly in the pot, and serve after coarse dishes.

Steamed yam meatballs

Ingredients: yam, carrot, pork stuffing, egg white, Jiang Mo, salt, cooking wine and soy sauce.

1. Peel the yam and cut it into small pieces. Steam in a pot and mash for later use.

2. Put the pork stuffing and yam paste into the container together.

3. Add egg white, Jiang Mo, cooking wine and salt, and mix and stir.

4. Pour the soy sauce in one direction and stir as much as possible to make the meat stronger.

5. Wash carrots, peel and cut into thin slices, and knead the meat into balls the size of table tennis balls.

6. Put the prepared meatballs on the carrot slices and put them on the plate. Add appropriate amount of water to the steamer to boil, and steam the meatballs in the fire for about 8 minutes until cooked.

Braised pork balls

Ingredients: pork, eggs, water chestnuts, water-soaked magnolia slices, fresh cabbage, water-soaked mushrooms, salt, cooking wine, pepper, sugar, ginger, onion, water bean powder, fresh soup, cooked vegetable oil, monosodium glutamate and clear water.

1. Slice magnolia and mushroom. Cut the horseshoe into pieces. Cut the onion into knots. Ginger is broken. Fresh vegetables are cooked and refrigerated. Chop fresh pork with the ratio of fat to thin of 4:6, put it in a pot, add water chestnut, salt, cooking wine, eggs (shelled), water bean powder and water and stir to make meat stuffing.

2. Put the pot on a strong fire. When the cooked vegetable oil is heated to 70% oil temperature, the meat stuffing is squeezed into meatballs with the size of about 1.7 cm by hand, fried in a pot until the skin is crisp and light yellow, and taken out.

3. Take another wok, add cooked vegetable oil, when the oil temperature reaches 30%, add ginger and onion, stir fry to taste, add fresh soup to boil (pick out ginger and onion), add meatballs, salt, sugar, magnolia slices and mushrooms, simmer with low fire until soft and rotten, add fresh vegetables, take them out and put them on the bottom of the plate. Add monosodium glutamate to the pot, hook the bean powder, collect the juice from the pot and spoon it on the dish.

Fish meatballs

1. Pork balls are fried.

2. Leave the bottom oil in the pot, add chopped pickled peppers or bean paste, stir-fry until the flavor is excellent, add Jiang Mo and minced onion and garlic, pour in the bowl juice, add meatballs, stir-fry evenly, and serve.

Stewed scallop and lion's head in casserole

Ingredients: lean pork, fat meat, scallop, green vegetable heart, cooking wine, ginger and onion juice, salt, monosodium glutamate, pepper and wet starch.

1. Wash the lean pork, cut it into fine filaments, then cut it into mud, then finely dice the fat, then put it together, chop it a few times, put it into a bowl, add onion ginger juice, cooking wine, salt, monosodium glutamate, pepper and water, mix well, stir hard, then stick a little starch water on your hands and knead the mud into four lion-headed balls.

2. Add water to the casserole, bring it to a boil, add crosshead pills, cover the leaves, simmer for about an hour and a half, and add Chinese cabbage to burn for a while.

Water chestnut lion head

Ingredients: pork, water spinach, water chestnut, golden hook, ham, egg white, dried fine bean powder, salt, ginger (crushed), onion (knot), cooking wine, water bean powder, pepper, fresh soup, chicken oil, monosodium glutamate and melted lard.

1. Soak the golden hook in hot water and peel the water chestnut. Cut pork and ham into small pieces, put them in a pot, add salt, cooking wine, pepper, egg white and water bean powder, mix well to form meat stuffing, and then knead them into four flat round patties.

2. Put the pot on a big fire. When the melted lard is heated to 60% oil temperature, add the meat pie and fry it until the skin is tight and set. Take it out and put it in a small pot. Add fresh soup, salt, cooking wine, ginger and onion, boil it, skim the floating foam, simmer for 2 hours, add pepper and water spinach to taste, take out the meat pie and put it in a plate, and enclose the water spinach.

Braised pork balls

Ingredients: pork, water chestnut, ham, golden hook, water-soaked magnolia slices, eggs, bean powder, salt, ginger rice, ginger, onion, cooking wine, pepper, monosodium glutamate, cooked chicken oil, fresh vegetables, blending oil and sugar color.

1. Slice ham and Magnolia Officinalis respectively, chop water chestnut and golden hook into particles slightly larger than mung beans, put minced meat into a pot, add water chestnut, golden hook, egg white, salt, pepper, monosodium glutamate, clear water, water bean powder and ginger rice, and stir evenly to get meat stuffing.

2. Put the pot on a big fire, add the mixed oil and burn it to 70% oil temperature, knead the meat stuffing into a flat round patty with a diameter of about 6 cm, fry it in the oil pan until it is brown, take it out, put it in another pot, add fresh soup, salt, onion, ginger, sugar color and cooking wine, simmer it with low fire until it tastes delicious, fragrant and fragrant, then put it in a small pot and take it out after steaming in a cage.

3. light the pot. When the mixed oil is heated to 50% oil temperature, stir-fry the fresh Chinese cabbage, magnolia slices and ham for a while, pour in the steamed meat pie juice, cook until it tastes delicious, take out the second-class pasta of water bean powder, add chicken oil after collecting the juice, and mix well. After cooking, pour it on the patties on the plate.

Braised meatballs with egg yolk

Ingredients: minced meat, fresh Chinese cabbage, salted egg yolk, egg, ginger, onion, cooking wine, salt, pepper, monosodium glutamate, fresh soup, salad oil and water bean powder.

1. Take a pot, add minced meat, add ginger and onion water, add two eggs, stir hard and quickly, add salt, pepper, cooking wine and monosodium glutamate, stir well, then add water and soybean powder and stir well.

2. Heat the hot oil from the pan, wrap the salted egg yolk into the meat by hand, and wrap it evenly. The oil temperature is 50% hot. Add the meat balls and fry until the skin is golden.

3. Add fresh soup or boiling water to the pressure cooker, add ginger, onion, cooking wine and pepper and marinate for about half an hour.

4. Take out the fresh cabbage and soak it in water and put it around the plate. After the lion's head is cooked, take it out and put it on a plate.

5. Put the pot on the fire, add appropriate amount of fresh soup, salt, monosodium glutamate, pepper, chicken juice, soaked bean powder, thicken, boil the juice and pour it on the lion's head.

Are these meatballs delicious? What are the better ways to eat?