1. Raw materials:
The mixing ratio of fat meat and lean meat is about 3: 7. It is best to chop about 400g of meat stuffing by hand, 4 horseshoes, eggs 1 each and broccoli 1/2.
2. Seasoning:
2 star anise, cinnamon 1 piece, onion, ginger slices, minced onion and ginger, cooking wine, soy sauce, soy sauce, white sugar and cornflour, and 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 chopped meat stuffing, stir it in the same direction with two chopsticks until it is gelatinous, then add chopped water chestnut, chopped onion ginger and sesame oil and stir well to get the stuffing.
2. Divide the prepared stuffing into 4 equal parts on average, and make them into spherical balls by hand. Then dip some water in your hands and slap the four big meatballs back and forth several times with both hands in turn, which will make the meatballs firm and elastic.
3. Take the oil pan and pour in enough oil. When the oil temperature reaches 70% with medium fire, add the meatballs and fry them until the surface is golden yellow. Take them out of the pan, and do not have to fry them thoroughly. Just set them.
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 then add fried meatballs after boiling.
5. Cover the pot and stew with low fire until the meatballs are tasty, then open the pot and use high fire to collect thick soup, and turn off the fire.
6. While collecting the juice, start another pot to boil some water, put a proper amount of salt and a few drops of cooking oil. After boiling, pour in broccoli and cook it, remove it 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 in the pot and serve.
When using materials, you should probably follow this ratio, and you can make appropriate adjustments in the process.