Ingredients: 500g of pork stuffing, 50g of horseshoe, egg 1 piece, 20g of onion, ginger10g, 30ml of soy sauce, soy sauce10ml, cooking wine10ml, sugar10g, etc.

Exercise:

1, the horseshoe is peeled and cut into small pieces, and the onion and ginger are cut into sections.

2. Put the minced meat into a bowl, beat in the eggs, salt, pepper, cooking wine, soy sauce and dried starch, stir in one direction, add onion, Jiang Mo, chopped water chestnut and sesame oil, and stir well.

3. Dip your hands in clean water, and put 1/4 meat stuffing in your palm to form four large meatballs of equal size.

4. Pour the oil into the pot, add the meatballs after the oil is hot, fry until the surface is golden, and take out.

5. Leave a little oil in the wok, add onion and ginger, then pour in water, soy sauce, cooking wine, sugar and fried meatballs. After the fire boils, turn to low heat and stew for about 30 minutes. When the soup is half collected, thicken it with water starch.

tangyuan

Ingredients: glutinous rice 100g, pork stuffing 300g, eggs, onion ginger, cooking wine, salt and monosodium glutamate.

Exercise:

1. Wash glutinous rice, soak it in clear water 12 hours, and drain it for later use. Wash the carrots and cut the onion and ginger into powder for later use.

2. Put the pork stuffing into a bowl, add cooking wine, salt, monosodium glutamate, egg white, starch and minced onion and ginger and mix well.

3. Cut the carrots into pieces and put them in the steamer. Then squeeze the meat stuffing into balls the size of walnuts, roll a layer of glutinous rice on each ball, and then put it on carrot slices.

4. Put the steaming plate on the boiling water pot and steam for 20 minutes. Finally, you can take the plate out of the pot.

Steamed meat

Ingredients: pork belly with skin, rice flour, sweet potato (taro is also acceptable), ginger, shallot, red bean paste, pepper powder, sugar, edible salt, soy sauce and cooking wine.

Exercise:

1, pork belly with skin is first put into an iron pot to burn the skin to brown, and then put into water to wash away the paste;

2. Cut the pork belly into pieces of about 3 mm, put it in a bowl, add Jiang Mo, sugar, salt, bean paste, pepper powder, soy sauce and cooking wine, and knead for a while to fully taste; Then add the rice flour of steamed meat, knead it again so that each piece of meat is evenly stained with rice flour, and put the marinated meat slices into a bowl.

3. Peel the sweet potato or taro, wash it and cut it into small pieces. Pour it into a basin, add some rice flour and mix well, then put it on the set meat slices.

4. Boil the water in the steamer, put it in the steamer bowl and cover the lid. Steamed pork must be in place, steamed slowly 1 hour or so.

Steamed pork belly with green vegetables

Ingredients: pork belly, plum, ginger, sugar, soy sauce, soy sauce, salt and cooking oil.

Exercise:

1. Scrape the pork belly, cook it with clear water until it is half cooked, take it out, and evenly spread the cooked skin with soy sauce;

2. Heat the wok with medium heat, put oil in a slightly boiling pot, fry the meat until it is silent, take out the drained oil, let it cool, cut into long slices, each slice is about 8 cm long and 0.5 cm wide, put it in a bowl, add ginger slices, refined salt, soy sauce, soy sauce and white sugar to make a flavor juice, and knead it evenly by hand for a while;

3. soak the plum vegetables in warm water in advance, then rinse them several times, cut into pieces, and mix well with sugar and oil;

4. Take a large bowl, put the meat slices and skins face down in the bowl, then pour the pickled plum vegetables on the meat and steam in a steamer for about 1 hour.

Braised trotters

Ingredients: 900g of trotters, 30g of shallots, 20g of shallots 1 0g, 2 dried peppers, 5g of ginger 1 5g, more than a dozen peppers, fragrant leaves1slice, octagonal1slice, 20g of soy sauce, 30g of rock sugar and soy sauce/kloc.

Exercise:

1, the pig's trotters have been burnt, soaked in warm water for a while, scraped and washed.

2. boil a pot of water. After the water is boiled, put the trotters in the pot and blanch for 5 minutes, then take them out and rinse them with cold water.

3. After the pot is hot, add a little cooking oil, pour in various seasonings, stir-fry the trotters, then pour in cooking wine and a little vinegar, stir fry, and add soy sauce to stir fry evenly.

4. Add boiling water that can overflow pig's trotters, add 10g light soy sauce and 10g dark soy sauce for seasoning, bring to a boil with high fire, add rock sugar when simmering with low fire 1 hour, continue stewing for 30 minutes, and finally collect juice with high fire.