Raw material:Pork belly, 150 g water chestnut 10 grams, winter shavings 10 grams, green vegetables heart 5 tree, ginger slice a little.Seasonings:Peanut oil 500 grams (solid fuel consumption 100 grams), salt 12 grams, monosodium glutamate 10 grams, sugar 5 grams, cornflour 30 grams, 150 grams of soy sauce, chicken soup king 10 grams, sesame oil 5 grams.Production process:1, steaky pork chop it into the meat mud, water chestnut, winter shavings cut rice, add the salt, monosodium glutamate, cornflour play to meat the glue, and to finish four balls. The green heart with boiled water hot cooked remove put into the dish inside, ginger slices.2, the cooking pot of oil, the oil temperature of 130 degrees down into meat balls and fry until golden in the cooked remove inactive.3, pot leave oil, down into ginger slice, add chicken stock, in the meat balls, put salt, monosodium glutamate, white sugar, soy sauce, the king with a small fire to juice concentrated, reoccupy wet potato starch flour with the juice pack dish

原材料：
五花肉150克、馬蹄10克、冬茹10克、青菜心5棵、生姜片少許.
調(diào)味料：
花生油500克（實耗油100克）、鹽12克、味精10克、白糖5克、生粉30克、雞湯150克、老抽王10克、麻油5克.
制作過程：
1、五花肉剁成肉泥,馬蹄、冬茹切米,加入鹽、味精、生粉打至肉起膠,作成四個大丸子.青菜心用開水燙熟撈起擺入碟內(nèi),生姜切片.
2、燒鍋下油,油溫130度下入大肉丸子,炸至外金黃內(nèi)熟撈起待用.
3、鍋內(nèi)留油,下入姜片、加入雞湯、放入大肉丸子,放鹽、味精、白糖、老抽王,用小火燒至汁濃,再用濕生粉勾芡收汁裝碟即成