Four Happiness Meatballs for Family Reunion

The name is nice, the whole family likes it, and the method is simple.

Materials:

Half a kilogram of pork filling (1:3 ratio of fat to lean meat), 2 taels of chicken filling, half a bamboo shoot, 4 mushrooms, chopped green onion and ginger, 2 tablespoons of soy sauce, 2-3 tablespoons of soy sauce (1-2 tablespoons of soya sauce if using), a pinch of sugar, 4 grams of salt, 3 tablespoons of dry cornstarch, 500 ml of vegetable oil (for deep-frying the meatballs, which is not enough to actually use), 2 tablespoons of pepper water, 2 tablespoons of chicken essence, 2 tablespoons of chicken broth, 2 tablespoons of chicken broth, 3 tablespoons of vegetable oil (used to fry the meatballs, which does not actually use so much), 2 tablespoons of pepper water, 2 tablespoons of vegetable oil. 2 tablespoons of pepper water, a little chicken broth, 500 ml of stock, an egg.

Methods:

Add the minced chicken, asparagus, shiitake mushrooms, green onion and ginger, 2 grams of salt, chicken broth, sugar, 1 tablespoon of pepper water, 3 tablespoons of dry cornstarch, 2 tablespoons of soy sauce, 2 tablespoons of soy sauce, and the egg and mix in one direction.

Dip your hands in water and shape the filling into 4 equal-sized balls. When the frying pan is about 60 percent hot, add the balls and deep-fry them over medium heat until both sides are browned, then remove from the pan.

Prepare a large bowl (can hold 4 balls), add 2 tablespoons of pepper water, 1 tablespoon of soy sauce, 2 grams of salt, and stock to taste, and place the balls flat on the inside of the steamer over medium heat for 40 minutes.

Tip:

You can add some more grated carrot and grated tofu to the filling, ?

If you leave the soy sauce out of both the soup and the meatballs, and add some crab sticks and shrimp to the filling it's seafood lion's head.