Four Joy Meetballs consists of four meatballs with good color, fragrance and taste, which embodies four happy events: happiness, luck, longevity and happiness. It is often used as the final dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning.
Ingredients
200g minced meat
Quail eggs 4
Eggs 1 piece
4-6 water chestnuts
Half a carrot
Lettuce 1 piece
Adjuvant monascus rice 1 spoon
Rock sugar 1 piece
2 octagons
Cinnamon bark 1 section
3 dried peppers
2 pieces of fragrant leaves
3 slices of ginger and onion
Pepper 1 spoon
2 tablespoons soy sauce
2 tablespoons cooking wine
2 tablespoons oyster sauce
Water starch 1 spoon
Proper oil and salt
Xianxian tasty
Stewing process
One hour takes time.
Ordinary difficulty
Steps of Four Joy Meetballs's practice
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1
Add an appropriate amount of 1 egg, salt, Jiang Mo, pepper and starch to the minced meat and stir in one direction;
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2
Add a proper amount of water chestnut powder and stir in the direction just now;
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three
Then beat the meat stuffing with your hands to make it stronger;
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four
Next to a bowl of water, take out a meatball, put a boiled quail egg in the middle, and wrap it;
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five
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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six
Heat the oil in the pot, and when it is 60% or 70% hot, put it into the dough and fry it;
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seven
Fry the meatballs until the surface is golden, and then take them out;
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eight
Put a little oil in the pot, stir-fry onion ginger, star anise, cinnamon and fragrant leaves;
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nine
Stir-fry and add the freshly fried meatballs;
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10
Add appropriate amount of boiling water, soy sauce, cooking wine and a little red rice;
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1 1
Boil the fire, cover it, turn it into a small fire and cook for 30 minutes;
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12
Remove large grains of ginger, onion, garlic, aniseed and other sundries;
13
Add a little oyster sauce, turn on the fire, and take out the meatballs after collecting the juice;
14
Take out the meatballs after the juice is collected by fire, and add a proper amount of water starch to thicken the remaining soup;
15
Pour the sauce on the meatballs;
16
Finally, put some carrots that are made into copper coins to decorate.
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 graininess) 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 the cooked quail eggs in the middle and wrap them in it. The left and right hands keep pouring. When the middle is a little sticky, you can stick some water or oil on the surface of your hand 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, then add meatballs, add appropriate amount of water, soy sauce and cooking wine, red rice (mainly for color matching), cook for 30 minutes on low heat, and cook the meatballs until they are 90% mature;
4. Finally, add some oyster sauce, take it out after the juice is collected over high fire, put light soy leaves on the bottom, add a proper amount of water starch to thicken the remaining soup, then pour the sauce on the meatballs and decorate them with copper coins.
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