1, a handful of peppercorns, scallion segments, ginger, add the right amount of boiling water (80-100ml), soak onion and ginger water standby. Buy ready-made pork stuffing, you can also buy your own three fat seven lean pork leg meat or leaner plum meat own minced. Add a spoonful of salt, half a spoonful of pepper powder, half a spoonful of ginger powder, moderate amount of chicken essence and soy sauce and a little old soy sauce. Add a tablespoon of starch and a tablespoon of flour.
2, onion and ginger water cooled with a few hands, squeeze out the onion and ginger juice. Use a strainer to add the onion and ginger water to the pork filling in batches. Stir the meat mixture quickly with your hands to make the meat mixture strong. Set aside the strained onion, ginger and peppercorns.
3, another take onion and ginger and star anise add appropriate amount of oil frying a material oil poured into the meat mixture. Stir and pat the meat. Lotus root and mushrooms chopped into minced, poured into the meat filling, add chopped green onion all mix well. Pour in half of the oil in the pot, and keep the heat on medium-low. When the oil is six minutes hot (small bubbles around the chopsticks), use your hands to form the meatballs into the frying pan (if the oil temperature is too low, the meatballs will stick together). Large tablespoon of oil over a bit to put the balls in a large spoon and then put into the frying pan is safer).
4, the balls into a tennis ball size, but also according to the number of people to. (I made 9) After shaping the balls, turn them over. Adjust the frying time according to the size of the balls, use chopsticks to pierce the batter without bubbling, then fish out and set aside.
5, leave a small amount of oil in the pot, the onion and ginger water filtered out of the onion and ginger and peppercorns into the pot. Stir fry the aroma and add boiling water (to more than half the amount of pills). (22cm diameter pot added 400ml of boiling water) Add two tablespoons of cooking wine, one tablespoon of dark soy sauce, one tablespoon of soy sauce, half a tablespoon of oyster sauce, half a teaspoon of salt, a teaspoon of pepper, a teaspoon of five-spice powder, two - three teaspoons of sugar.
6, the bottom of the pot pad two pieces of cabbage leaves, add the fried meatballs, covered with two more cabbage leaves. Cover the pot with a lid and simmer over low heat for 40 minutes, during which time you can turn the balls over. Remove the cabbage leaves from the pan and place the croquettes on top of the cabbage leaves. Strain out the spices from the stock left in the pot and add water starch (one tablespoon of starch to a small amount of cold water). Simmer until thick and bubbly, make original soup gravy. Sprinkle chopped green onion on the meatballs and drizzle with the original soup gravy.