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Ingredients: 800 grams of skinless pork belly (fat 6 lean 4)

Accessories: 100 grams of fresh water chestnuts, 20 grams of pea tips, and one piece of Chinese cabbage

Seasoning: 100 grams of Chubang cooking wine, 15 grams of Chubang chicken powder, 30 grams of salt, 2 egg whites

30g starch, 5g pepper, 300g onion and ginger water

Production steps:

1. Take the pork belly out after freezing, cut into dices the size of pomegranates, and place in a basin to completely soften;

2. Cut the water chestnuts into small pieces of soybeans;

3. Mix the pork belly cubes with Chubang vintage cooking wine, onion and ginger water (add some ice cubes in summer), Chubang chicken powder, salt, egg white, and pepper until the meat is shiny and sticky. Add the water chestnuts and refrigerate 3 Best of the hour;

4. Put a large casserole into a large casserole and add water. After the water boils, dip your hands into very thin wet starch. Shape the beaten meat into 80g-sized balls and put them into the casserole one by one;

5. After the water boils, skim off the foam, cover the meatballs with cabbage leaves, and simmer over low heat for 3 hours. You can serve it on its own or in a casserole. You can garnish it with cooked Shanghai greens or pea tips.