Four ways to have a happy party
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800g pork stuffing, 1 leftover steamed bread, minced onion and ginger, spiced powder, white pepper and other ingredients.
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Add minced onion and ginger, 1/2 teaspoons of soy sauce, 2 teaspoons of soy sauce, white pepper powder, allspice powder, sesame oil and other seasonings into the meat stuffing and mix well.
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Beat in an egg, add 2 teaspoons of corn starch and continue to stir in one direction.
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Stir until it thickens.
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Peel the leftover steamed bread and rub it into steamed bread residue. (Two-thirds of the steamed bread is used for 800g meat stuffing)
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Put the kneaded steamed bread residue into the stirred meat stuffing.
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Keep stirring, or beat the meat more firmly.
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Mixed meat, very sticky.
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Take some meat directly and pour your hands on each other to form a big ball.
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Put oil in the pot, and the oil temperature is 50% to 60% hot. Put it in the ball and fry it.
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Fry until the balls are shaped and taken out, and all the balls are fried in turn. You can cook more at a time, put it in the refrigerator, take it out when you eat, or steam or burn it.
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Today's cooking is to burn four wedding balls, put them in a pot, add onion, ginger, soy sauce, soy sauce and star anise, and add broth.
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When the fire boils, it becomes a small fire.
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Boil for about 40 minutes, the soup will be reduced, and seasonings such as onion and ginger will not be needed. Pour out the soup.
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After the soup comes out, put the meatballs in a casserole and decorate them with a few scalded rapeseed.
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Pour the soup into the pot, bring it to a boil, and thicken it with water starch.
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Thicken the juice and pour it directly on the meatballs.