Rawmaterial:Porkbelly,150gwaterchestnut10grams,wintershavings10grams,greenvegetablesheart5tree,gingerslicealittle.Seasonings:Peanutoil500grams(solidfuelconsumption100grams),salt12grams,monosodiumglutamate10grams,sugar5grams,cornflour30grams,150gramsofsoysauce,chickensoupking10grams,sesameoil5grams.Productionprocess:1,steakyporkchopitintothemeatmud,waterchestnut,wintershavingscutrice,addthesalt,monosodiumglutamate,cornflourplaytomeattheglue,andtofinishfourballs.Thegreenheartwithboiledwaterhotcookedremoveputintothedishinside,gingerslices.2,thecookingpotofoil,theoiltemperatureof130degreesdownintomeatballsandfryuntilgoldeninthecookedremoveinactive.3,potleaveoil,downintogingerslice,addchickenstock,inthemeatballs,putsalt,monosodiumglutamate,whitesugar,soysauce,thekingwithasmallfiretojuiceconcentrated,reoccupywetpotatostarchflourwiththejuicepackdish

　　原材料：

　　五花肉150克、马蹄10克、冬茹10克、青菜心5棵、生姜片少许.

　　调味料：

　　花生油500克（实耗油100克）、盐12克、味精10克、白糖5克、生粉30克、鸡汤150克、老抽王10克、麻油5克.

　　制作过程：

　　1、五花肉剁成肉泥,马蹄、冬茹切米,加入盐、味精、生粉打至肉起胶,作成四个大丸子.青菜心用开水烫熟捞起摆入碟内,生姜切片.

　　2、烧锅下油,油温130度下入大肉丸子,炸至外金黄内熟捞起待用.

　　3、锅内留油,下入姜片、加入鸡汤、放入大肉丸子,放盐、味精、白糖、老抽王,用小火烧至汁浓,再用湿生粉勾芡收汁装碟即成