I think it’s great to make my own dishes. Although cooking at home is not as good as professional chefs, every dish cooked at home contains love and likes cooking. This homely dish is shared with you. The level is limited. I hope you like it

Ingredients

500g pork (fat and lean)
500g baby vegetable
3 teaspoons salt
2 teaspoons chicken essence
2G pepper powder
2G ginger powder
4 teaspoons raw soy sauce
2 teaspoons oyster sauce
1 teaspoon cooking wine
3 teaspoons sugar
1 egg
3 teaspoons starch
1 green onion
2 teaspoons Pixian bean paste
2 cloves garlic

Directions

Step 1
Prepare the main ingredients pork and baby food (you can also choose cabbage, but you don't think one baby food is wasted every time)
Step 2
After cutting off the root of baby cabbage, everything is divided into two from the middle
Step 3
Wash vegetable tops and leaves separately and control water for standby
Step 4
Pork chop stuffing (if you feel troublesome, you can buy ready-made pork stuffing directly, but there is a saying that it is more fragrant to chop with a knife)
Step 5
Chop the scallions into pieces and add the meat
Step 6
Add one spoonful of cooking wine, one spoonful of oyster sauce, three spoonfuls of raw soy sauce, a little pepper powder and a little ginger powder to the meat filling (it's not accurate to grams here, it depends on the feeling)
Step 7
Then add 1 tsp salt, 1 tsp sugar, 2 tsp chicken essence and 3 tsp starch
Step 8
Stir the meat stuffing with chopsticks in one direction to make the meat stuffing stronger (commonly known as water pumping, which is to add a little water during the mixing process, and then add a little more. I added it three times when making it. Remember that it is a little, not a lot of water. Water pumping is to make the ball more q-elastic)
Step 9
After the meat stuffing is strong, grab some meat stuffing and squeeze out the meat stuffing in your hand into a pot shape to naturally form meatballs
Step 10
Scrape off the extruded meatballs with a spoon and just one meatball (you can note that the tea spoon I said above is basically this spoon. You need to master the amount of seasoning, and pay attention to less salt)
Step 11
When boiling with water in the pot, it's best to add a thick Soup treasure. If you have conditions, you can also use high Soup. If you don't have water, just boil with water
Step 12
Put the meatballs into the pot one by one (this step can be synchronized with making meatballs, and save time while doing it). After the meatballs float, they can be filled out after boiling for about 2 minutes
Step 13
Prepared meatballs for standby
Step 14
Don't pour out all the Soup of pork balls. Keep a bowl for standby
Step 15
Pour oil into the pot and catch fire
Step 16
Add scallion and garlic slices and saute until fragrant. Put two tablespoons of Pixian bean paste and stir fry red oil (Pixian bean paste must be put before taking photos)
Step 17
Then pour in the vegetables and stir fry them
Step 18
Add a little sugar and soy sauce during stir frying
Step 19
Then pour in the meatballs and stir fry them together
Step 20
Then add a bowl of Soup reserved for cooking balls, and pour the vegetable leaves into the pot at the same time
Step 21
Cover the pot and simmer for 4 ~ 5 minutes
Step 22
Open the lid of the pot and catch the juice, add a little salt and consume oil (the ball itself has a salty taste, and Pixian bean paste is also very salty, so the salt and oyster sauce here must be less, otherwise it will be salty, according to their respective tastes). Finally, turn off the fire and light some monosodium glutamate, stir fry twice and take out of the pot