Water100g, sweet potato powder 300g, pepper13 tsp, dried bamboo shoots 200g, pork slices150g, mushrooms 30g, crispy red onion 3 tsps, soy sauce13 tsp, a few steamer and several small plates.

working methods

1. Wash the dried bamboo shoots in the stuffing, soak them for 30 minutes, cook them in hot water, remove the sour taste, and cut them into cubes for later use. After soaking the mushrooms, cut them into pieces, and cut the inner muscle slices into small pieces for later use.

2. For the stuffing, heat the pan, add 3 tbsp oil, stir-fry the diced mushrooms and sliced meat until fragrant, then add dried bamboo shoots, crispy shallots, soy sauce, spiced powder and pepper, stir well and let cool.

3. Mix the slurry evenly, put it on a gas stove, and cook slowly with low fire. When cooking, keep stirring with an egg beater until it thickens. After flameout, when the slurry drops to 35℃, meatballs can be made.

4. Put a little oil on the small dish, put it on the batter, add the stuffing prepared by the second method, then spread a layer of batter, put it in a steamer, cook one by one, and steam it on low heat, which takes about 6~8 minutes.

5. Add a little water to the red food pigment and stir well, then use a paper towel to absorb the water, which is the inkpad.

6. Take out the steamed meatballs, cool them, take out the mold, cover the meatballs, soak them in warm oil, take them out after the skin of the meatballs becomes Q soft, and drain the oil.

7. Put it in a bowl and cut a cross with scissors for use. Boil the sauce together, mix the thickener well, pour it into the sauce and mix well to get the sauce. Pour the sauce on the meatballs and add a little garlic and coriander to complete the Changhua meatballs.