Cooking Steps

1. 

   Step1:Peel the horse's hooves. Wash the

2. 

   Step2:The meat on the front leg of the pig is moderate. It should be washed clean. The meat on the front leg should be tender. The meat balls made can't be used for firewood. The meat on the back leg is a little poor

3. 

   Step3:Chop the pork. Slice the horseshoe first. Then chop the pork together. The pork in this dish is delicious with a knife

4. 

   Step4:Add a small amount of raw meal. Make the meatballs tender. Season with sal

5. 

   Step5:Use a basin to hold the meat paste. Use your hands to beat it hard to increase the elasticity of the meat balls. Then make them into balls. In this dish, it's recommended to chop the meat with a knife instead of a blender. It's just to make the meat balls look too smooth. It matches the shape of the tiger skin quail eggs

6. 

   Step6:Boil quail eggs in boiling water for 4.5 minute

7. 

   Step7:Peel off the shell. Wash it and dry it with kitchen paper. There are three other eggs that have not been photographed

8. 

   Step8:Prepare a pot of oil. Heat it up. When it's about 7.80% hot, put quail eggs and meat balls into it respectively and fry them. Don't fry too much at a time according to the actual size

9. 

   Step9:Fried quail eggs and meatballs aside for oil contro

10. 

    Step10:Prepare another wok. Heat oil. Stir fry ginger and garlic

11. 

    Step11:Pour in the meat balls and quail eggs. Stir fry them. Add some boiling water, as shown in the picture

12. 

    Step12:Seasoning with wine and soy sauce and a little sugar. Stew until thic

13. 

    Step13:Before you leave the pot, taste the taste and add salt to taste. If you put enough meat at the beginning, you don't need to add soy sauce to taste

14. 

    Step14:Finished produc

15. 

    Step15:Finished produc

16. 

    Step16:Finished produc

17. 

    Step17:Finished produc