Step by step
1
Choose 3 fat and 7 thin pork stuffing, add a little salt to the stuffing, stir quickly and stick it together for later use.
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2
The white steamed bread is broken
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three
Add onion and Jiang Shui, and soak well.
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four
Add it into the pork stuffing and knead it evenly.
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five
Add spiced powder, soy sauce, soy sauce, sesame oil, and pinch to taste.
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six
After the quail eggs are cooked in advance, poke a small hole with a toothpick.
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seven
Take the oil pan, fry quail eggs in the pan into tiger skin and take them out.
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eight
Knead the prepared meat stuffing into balls.
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nine
Remove the oil pan and fry the meatballs in the oil pan.
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10
Take out after solidification
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1 1
Blanch and slice the winter bamboo shoots in advance, and cut the onion and ginger into small pieces for later use.
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12
Stir-fry star anise, cinnamon and onion ginger in a pot.
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13
Add meatballs, quail eggs, winter bamboo shoots and some cooking wine.
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14
Add soy sauce, soy sauce, sugar and appropriate amount of water, bring to a boil with high fire, and simmer for 40 minutes.
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15
Blanch the vegetables in water and add some salt and oil.
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16
Remove the wobble plate.
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17
Time is up. Take out the meatballs, quail eggs and winter bamboo shoots and put them on the plate.
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18
Collect the remaining soup with fire again, pour some sesame oil and then take it out of the pot.
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19
Pour the thick soup on four happy party balls.
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20
Serve.