650 grams of pork stuffing, eggs 1 piece, 4 horseshoes, half steamed bread, rice absorbs oil, tastes like dough, chopped onion and ginger+sliced onion and ginger.

Seasoning:

Soy sauce and cooking wine 1 tsp soy sauce 1 tsp salt, 2 tsp water starch (dry starch 1 tsp water 1 tsp), 6 aniseed peppers 1.

working methods

1. Wash and dry pork, chop it into stuffing, not too fine;

2. Peel and chop the horseshoe; Cut the steamed bread into small squares; If you are a northerner, you can put some boiled corn or pickled mushrooms instead of horseshoes.

3. Beat the eggs into minced meat, add minced onion and ginger, add all the "seasonings" except pepper aniseed, beat in one direction, and add a few drops of water to beat together. Then add chopped horseshoe and diced steamed bread and mix well;

4. Make the meat stuffing into balls;

5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden, and take out and drain the oil;

6. Add an appropriate amount of water to the pot, add the fried meatballs, onion ginger slices and pepper aniseed, adjust the soy sauce to your favorite color, simmer until the soup is less, and then take out the meatballs; Chefs in the northeast are used to frying meatballs, steaming them for 30 minutes, and then thickening them with sauce.

7. Continue to boil the soup left in the pot, add water starch (except weight) to thicken it until it is thick, pour sesame oil, and then pour it on the meatballs.

skill

1, you might as well make more at a time, fry and let it cool, and then put it in the refrigerator for freezing. It is very convenient to stew or stew Chinese cabbage directly when necessary;

2, this weight can make more than a dozen balls. The traditional four-happiness Meetballs are relatively large, but it is best to make them smaller at home to facilitate eating;

3. Adding steamed bread can make the taste of meatballs softer;

4. The last step 7, stew can also be changed into steamed vegetables. If it is steamed, the fire will last for about 15 minutes.

This is a cookbook, and it feels almost the same. However, the web page of this cookbook introduces four kinds of happy parties-Shandong cuisine.

To my surprise, I'm from the northeast. I have attended countless weddings since I was a child. The four-happiness ball is an essential dish every time. When did it become a Shandong dish? feel puzzled