Ingredients

Flour moderate

Meat filling moderate

Onion moderate

Carrot 1 piece

Onion 1 piece

Onion 1 piece

Ginger moderate

Garlic 3 cloves

Soy sauce moderate

Sesame sesame oil moderate

Thirteen Thirteen spices moderate amount

Chicken essence moderate amount

Vegetable oil moderate amount

Cilantro moderate amount

Methods/Steps

1

Mix the meat mixture, onion, and thirteen spices with the appropriate amount of chicken essence, then mix in the flour and stir. Deep fry the meatballs in a pan with oil. Frying time to grasp the heat, I use a non-stick pan, always open medium heat. I used a non-stick pan and kept the heat on medium. It is easy to control the temperature of the non-stick pan.

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2

Put the fried meatballs on a plate and set aside.

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3

Prepare various side dishes: shred carrots and scallions, chop onions, slice ginger and garlic and set aside.

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4

Mix the steaming sauce: appropriate amount of soy sauce, thirteen spices, chicken essence, salt and sesame sesame oil, then add some warm water and mix well. Since the meatballs are salty, put a little less salt when mixing the sauce.

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5

Serve the dried meatballs in a bowl, top with chopped side dishes and seasonings: sliced ginger, scallions, carrots, sliced garlic, sliced ginger and so on, and pour in the blended steaming sauce.

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6

Place the bowl of vegetables on the steam drawer and steam for 15-20 minutes to turn off the heat.

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7

After steaming, let it dry for a while, put it on a towel to prevent burning, and invert the bowl onto a plate. Sprinkle with chopped cilantro and enjoy!