Braised meatballs are the most authentic tips.

Pork belly 350g, water chestnut 100g, water-soaked mushroom 500g, egg 1, ginger onion, pepper, raw flour, soy sauce, salt, cooking wine and edible oil.

Practice: 1. Prepare pork, water chestnut, water-soaked mushrooms, eggs, ginger onions and other materials.

2. Chop the meat into minced meat. 3. Chop water chestnut, ginger onion and mushroom respectively.

4. Mix all the ingredients into the meat stuffing, then add salt, pepper, cooking wine and raw flour and stir well, then stir in one direction for a while.

5. Knead the meat into a ball of the right size. 6. Beat an egg into a bowl and mix well.

7. Add the right amount of oil to the pot and heat it. Dip the meatballs in the egg liquid first. 8. The meatballs dipped in egg liquid are fried in the pot.

9. Fry the meatballs until golden brown and take them out for later use. 10. Add water to the pot, add ginger, onion, soy sauce and soy sauce and bring to a boil.

1 1. Put the meatballs in the pot, boil them and simmer for 40 minutes.

12. Wash Shanghai Green and cut it in half.

13. Shanghai green can be cooked in the pot where meatballs are cooked.

14. Put the cooked Shanghai green on a plate for later use.

15. After the meatballs are cooked for enough time, thicken them with water starch.

16. Put the cooked meatballs in the middle of the vegetables and pour the gravy.

Ingredients: 500g pork, one egg, minced onion and ginger, cooking wine, soy sauce, starch and rape.

Practice: 1. Chop the pork into minced meat, not finely, but slightly coarser. Cut onion and ginger into powder.

2. Put the meat stuffing into a large container, pour in a proper amount of water and stir well. Don't put too much, or the meatballs won't be shaped.

3. Add egg white, minced onion and ginger, stir well, pour in soy sauce, salt and cooking wine and stir well. Finally, pour in a little water starch and always stir in one direction.

4. When the oil in the pot is 60% hot, pour the meatballs and fry them on medium heat until they are formed. Take it out, put it in a plate and steam it in a steamer for 30 minutes.

5. Pour a little oil into the pot, pour the juice of the steamed meatballs into the pot to boil, pour a little water starch to thicken, and pour it on the meatballs. ?

1. Adding water chestnut to meat stuffing can enrich the flavor of meatballs. 2. The proportion of mushrooms and water chestnuts should not be too much, just about one third.

3. The fried meatballs wrapped in egg liquid can make the meatballs easy to form.

1. Chop the pork into pork stuffing, half the onion into small pieces, half the ginger into small pieces, and the other half into small pieces.

2. Pour minced onion and ginger, eggs, 2 tablespoons starch, 1 tablespoon soy sauce and 1 teaspoon salt into the pork stuffing and stir in the same direction.

3. Then add white pepper and bread crumbs to the meat stuffing and continue to stir evenly in the direction just now.

4. Make the stirred meat into a ball by hand.

5. Put the oil in the pot, put the meatballs when the fire is 70% hot, fry them on medium and small fire until the surface is golden and set, and take them out.

6. Leave a little base oil in the pot and add onion, ginger, star anise, pepper and cinnamon to stir fry.

7. Then pour in the right amount of water and bring to a boil. The amount of water can be less than half of the meatballs, not too much.

8. When the water boils, add 1 tablespoon of soy sauce, 1/2 teaspoons of salt and 1 teaspoon of sugar, and simmer for 40 minutes.

9. Finally, take out the meatballs, add 1 tbsp starch and 1 tbsp water, and thicken the meatballs.

1. Step 1: Steam the sweet potato, and be careful not to cook it in water. Avoid the influence of high water content of sweet potato on later adhesive molding.

2. In the second step, the sweet potato is peeled and mashed quickly while it is hot, and white sugar and a small amount of glutinous rice flour are added.

3. Step 3: Knead into a circle and try to knead into a small ball, which is easy to fry thoroughly.

4. When cooking, be careful that the oil temperature is not too hot and slow, and often turn over in the middle to avoid the black face on the outer layer, and the wood is still fried inside.

5. Out of the pot, crispy outside and soft inside, sweet and delicious. I ate ten at a time.