What is the main formula of crispy pork balls? What I want is not a tribute pill, but a recipe for pork balls, commonly known as "meat eggs". People of insight please answer me, thank you.

Raw materials: 300g of pig fat and lean meat, 50g of cotton peach, 60g of soy sauce, 750g of clear soup, 50g of wet starch, 3 onions, 50g of pepper oil10g, 50g of Shuifa Yulan tablets, 2g of refined salt12g, Shaoxing wine10g, and 2 egg whites.

Methods: 1. Preparation: cut the fat and lean pork into 4 mm square dices; Peel Tilia amurensis, slice it with Magnolia officinalis, cut it into 3 mm square dices, and blanch it with boiling water; Split the scallion and cut it into 6 cm sections. Put diced meat, diced radish, Flos Magnoliae, minced onion and ginger, 15g soy sauce, 5g refined salt and 5g Shaoxing wine into a bowl, stir well, and make into 4 large balls by hand; Put 35g egg white, salt and wet starch into another bowl, and stir into egg paste for later use.

2. Cooking: Put the frying spoon in medium heat, add white oil and heat it to 50%. Dip the balls in the egg paste one by one and add oil. When they are fried to medium maturity, take them out with a colander. Enlarge the bottom of casserole with scallion, put meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim off floating foam, move to low heat and stew until the soup is half, take out scallion and ginger, and take out meatballs and put them in a soup plate. Pour the original soup of stewed meatballs into a spoon, boil it, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well and pour it on the meatballs.

3, the practice of braised pork pills

Keywords: braised pork balls

Ingredients: pork belly 350g, egg 1 each, cabbage heart 150g, refined salt 2g, oil 400ml (dosage 75g), soy sauce 15g, cooking wine 15g, fresh ginger 15g, chicken soup.

Exercise:

1. Wash pork, remove tendons and chop into paste;

2. Peel the green onions, wash them and divide them into two parts; The cutting length is 3 cm; The other part is chopped green onion; 3. Wash the cabbage heart and cut it into filaments;

4. Put minced meat into a bowl, add minced onion and ginger and mix well, then add egg liquid, salt, 5g soy sauce and cooking wine and mix well, and then squeeze the mixed minced meat into balls;

5. Put the soybean oil into a frying pan, and when it is heated to 80% heat, put the meatballs squeezed out of the mixed meat sauce into an oil pan and fry until cooked. Take out the meatballs when they are golden yellow, control the oil, and pour the remaining oil into the oil tank;

6. Leave 25 grams of oil in the original wok, heat it, add onion and shredded Chinese cabbage, stir fry a few times, add chicken soup, 10 gram of soy sauce, monosodium glutamate and pepper noodles, stir fry evenly, and add starch to thicken the meatballs when they are cooked. Features: golden color, soft and glutinous balls, fresh and fragrant taste.

4. The practice of radish and pork balls

Cooking method (six people) Ingredients: white radish (1.5 slices, 300g), minced meat (1kg), onion (1), Jiang Mo (1/2 tablespoons), and red pepper (/kloc-0). Salt (1/4 tbsp) and water (half bowl) Seasoning: white pepper (1/3 tbsp), salt (1/3 tbsp), oil (1 tbsp) Tools: grater (1 3 tbsp)

1. Add 3 tablespoons of oil, 3 tablespoons of soy sauce, 1 tablespoon of cooking wine, 2 tablespoons of cornmeal, 1/3 tablespoons of chicken powder and Jiang Mo into the minced meat, mix well, and stir in one direction with chopsticks until the minced meat is gelatinous.

2. Wash the radish, peel it, and put it on a plane to make it into filaments. Wash red pepper and onion and cut into powder.

3. Add 1/3 tablespoons of white pepper and 1/3 tablespoons of salt into shredded radish, stir well and marinate for 10 minute.

4. Wash your hands, grab some pork stuffing and knead it into egg-sized balls until all the meat stuffing is kneaded into balls.

5. Wrap all the meatballs in a layer of shredded radish and put them in a plate for later use.

6. Boil the water in the pot, add radish and pork balls, cover with medium heat and steam for 25-30 minutes until the balls are cooked.

7. Add 1 tbsp oil to the pot, heat it, pour in the soup of steamed meatballs, add 4 tbsp chicken juice, 1 tbsp cornflour, 1/4 tbsp salt, half a bowl of water, red pepper and chopped green onion to make a sauce, and pour it on radish pork meatballs.

Tips; 1. Radish is a kind of vegetable with bitter taste. After cutting, marinate with a small amount of salt, filter the juice and then cook it to reduce the bitterness. 2, people who often eat greasy food and cause oral ulcers or red eyes, or people with heat toxicity in the body, can eat white radish to help digestion and detoxification. 3. In addition, when taking nourishing Chinese medicine such as Chinese medicine or ginseng, you should avoid eating radish, because radish will reduce the tonic effect, make it lose its nourishing effect and fail to achieve the therapeutic purpose. 4. Don't pour out the soup of steamed radish and pork balls, and use it directly to make sauce, which can increase the delicacy of the balls. 5. Be careful not to scratch your hands when planing shredded radish with a plane. It is recommended to put gloves on the plane, or stop when you plan the radish into thin strips.

First, buy pork. Chop the meat in front legs or armpits with garlic and ginger, and then put it in a bowl to mix with the meat. Then add some salt, pepper and cornstarch (called starch in some places) and mix well. If it is still thin, add some raw flour. If it is eaten by one person, a spoonful of raw flour is enough. If it's for two people, add half a spoon at most. Then put it on for a few minutes.