1. Raw materials:
The mixing ratio of fat meat and lean meat is about 3: 7. It is best to chop up about 400g of minced meat by hand, 4 horseshoes, eggs 1 each, broccoli 1/2.
2. Seasoning:
2 star anise, 1 cinnamon, onion, ginger slices, minced onion and ginger, cooking wine, soy sauce, white sugar, corn starch, a little salt, white pepper and sesame oil.
3. Practice steps:
1. Add cooking wine, light soy sauce, eggs, raw flour, a little salt and white pepper to the minced meat, stir in the same direction with two chopsticks until gelatinized, then add chopped water chestnut powder, onion ginger powder and sesame oil and stir evenly to get the filling.
2. Divide the prepared stuffing into 4 equal parts and make it into balls by hand. Then dip some water in your hands and pat the four big balls back and forth several times in turn with your hands, which will make the balls firm and elastic.
3. Pick up the oil pan and pour in enough oil. Medium heat until the oil temperature reaches 70%, add meatballs and fry until the surface is golden yellow. Take them out of the pan, they don't need to be fried thoroughly. Just set them up.
4. Leave a small amount of base oil in the oil pan, add ginger slices, onion segments, star anise, cinnamon, soy sauce, soy sauce, sugar and boiling water, and add fried balls after boiling.
5. Cover the pot and stew with low fire until the meatballs are tasty, then boil the pot to collect thick soup with high fire and turn off the fire.
6. While collecting the juice, boil some water in another pot, and put some salt and a few drops of cooking oil. After boiling, pour in broccoli and cook it. Take it out and put it around the plate as an ornament.
7. Take out the cooked meatballs and put them in the middle of broccoli. Pour the gravy into the pot and serve.
When using materials, we should probably follow this ratio, which can be adjusted appropriately in the process.