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.
Please click to enter the picture description
2
Put the fried meatballs on a plate and set aside.
Please click to enter the picture description
3
Prepare various side dishes: shred carrots and scallions, chop onions, slice ginger and garlic and set aside.
Please click to enter image description
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.
Please click to enter image description
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.
Please click to enter image description
6
Place the bowl of vegetables on the steam drawer and steam for 15-20 minutes to turn off the heat.
Please click to enter image description
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!