Four Joy Meetballs belongs to Shandong cuisine and is one of the classic traditional dishes in China.

Four Joy Meetballs is composed of four meatballs with good color, fragrance and taste, which embodies four happy events: happiness, wealth, longevity and happiness. It is often used as the final dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning.

main ingredients

2g minced meat

4 quail eggs

1 egg

4-6 water chestnuts

half carrots

1 lettuce

1 teaspoon of red rice

1 rock sugar

2 star anise < Quantity

salty taste

Stewing process

One hour takes time

Ordinary difficulty

Four Joy Meetballs's steps

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1

Add an appropriate amount of egg, salt, Jiang Mo, pepper and starch to the minced meat and stir it in one direction;

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2

Add a proper amount of water chestnut powder and stir it in the direction just now;

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3

and then beat the meat stuffing with your hands to make it stronger;

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4

Next to the bowl of water, take out a meatball, put a boiled quail egg in the middle, and wrap it;

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5

Turn your left hand to your right hand, and keep turning around. If it is a little sticky in the middle, you can stick some water with your hands until it becomes a smooth ball;

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6

Heat the oil in the pot, and when it is 6% or 7% hot, add the just-made meatballs and fry them;

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7

Fry the meatballs until the surface is golden, and then take them out;

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8

Put a little oil in the pot, add onion ginger, star anise, cinnamon and geranium and stir fry;

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9

Stir-fry until fragrant, and then add the freshly fried meatballs;

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1

Then add some boiled water, soy sauce, cooking wine and a little red rice;

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11

Boil over high fire, cover it, turn to low fire and cook for 3 minutes;

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12

Take out large-sized ginger, onion, garlic and other sundries;

13

Add a little oyster sauce, turn on a big fire, and take out the meatballs after collecting the juice;

14

Take out the meatballs after the juice is collected on high fire, and thicken the remaining soup with appropriate amount of water starch;

15

pour the sauce on the balls;

16

Finally, put some carrots in the shape of copper coins.

Tips

1. Add a proper amount of seasoning to the minced meat and stir it in one direction, then add the minced water chestnut (don't cut it too much, it is better to have a little granularity) to adjust the taste, and then beat the minced meat with your hands to make it strong;

2. Take out a mass of minced meat, put boiled quail eggs in the middle and wrap them in it, and turn them upside down with your left and right hands. When your hands are a little sticky in the middle, you can stick some water or oil on your hands until the surface is smooth. Cook the oil in the pan until the oil is cooked for seven layers, then put in the meatballs and fry them until golden, and then remove them for later use;

3. Leave a little oil in the pot, add onion and ginger and aniseed to saute until fragrant, then add meatballs, add appropriate amount of water, soy sauce and cooking wine, and red rice (mainly for color matching), and cook for 3 minutes on low heat until the meatballs are 9% cooked.

4. finally, add some oyster sauce, take it out after the juice is collected by strong fire, pad it with light soy leaves, thicken the remaining soup with appropriate amount of water starch, then pour the sauce on the meatballs and decorate them with copper-coin-shaped carrots.

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