This is a classic dish, which consists of four big balls with golden color, rich fragrance and vivid shape, meaning happiness, auspiciousness, longevity and happiness. It is often used in holiday banquets to get its auspicious meaning. The following method is the simplest, and the materials are very common. I strongly suggest you give it a try.

Specific practices

Step 1: Prepare the ingredients. 600g meat stuffing, appropriate amount of onion, appropriate amount of ginger, a little water starch, egg white 1. (Cut the onion and ginger into large pieces and soak in a small bowl of water in advance)

Step 2: first put a little sesame oil in the meat stuffing. Then stir it in one direction to make it thick and greasy.

Step 3: Add soy sauce to the meat stuffing, stir well, and then add onion water several times, less at a time. After all the materials are stirred evenly, put them into ginger water and stir for several times.

Step 4: Add a little salt, chicken essence and egg white and continue to stir in one direction. Then pour in water starch and start stirring vigorously until it stops.

Step 5: pat the meat stuffing back and forth several times with your palm, and then knead the meat stuffing into fist-sized balls.

Step 6: fry. Pour the oil into the pot, add the meatballs when the oil temperature is 40% hot, and fry slowly on low heat.

Step 7: Take out the fried meatballs and put them in a big bowl for later use.

Step 8: Put the soaked ginger slices and onion segments on the meatballs. Pour in a little soy sauce and a little hot water. Then the fire will steam for about an hour.

Step 9: Put the meatballs on the plate. Pour a proper amount of steamed meatball soup into the pot, boil, thicken, turn off the heat and pour a little sesame oil. Pour the soup on the meatballs and serve.

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The second way: pearl mariko

This round pearl is round and full of crystals. Meaning reunion, it is a delicious and meaningful dish on the dining table.

This kind of pearl ball has fat and thin meat in it, and the outer layer is wrapped with glutinous rice. After steaming, the taste is soft and glutinous, and the taste is delicious. The rice grains are crystal white and shiny, such as round and smooth pearls, which are very suitable for family banquets.

Specific production method

Step 1: Prepare the ingredients. Pork stuffing 400g, glutinous rice, ginger 1 slice, leek, carrot 1 root.

Step 2: Wash and soak the glutinous rice for 5 hours.

Step 3: Put ginger in a bowl, then pour in 3 spoonfuls of water and soak for half an hour.

Step 4: Start mixing the meat stuffing. First pour a proper amount of sesame oil into the meat stuffing, and then keep stirring in one direction until the meat stuffing becomes sticky. Add 2 tbsp salt, 1 tbsp chicken essence, 1 tbsp cooking wine, and then stir well in one direction. (Always mix the stuffing in one direction. There is no need to put soy sauce, because soy sauce will affect the color of steamed glutinous rice)

Step 5: Put the water of Jiang Mo and ginger into the meat stuffing for three times, and stir evenly every time.

Step 6: put the leek powder into the meat and mix well.

Step 7: Beat the mixed meat a few times to make it more energetic.

Step 8: Cut carrots into thin slices and spread them on a steamer for later use.

Step 9: put a proper amount of meat stuffing in your hand and knead it into meatballs. Then put it into the drained glutinous rice, so that the surface of the meatballs is covered with glutinous rice.

Step 10: Put all the meatballs on the radish slices, put water on the pot and steam for 25 minutes.