1. soak the roe deer meat in cold water, change the water repeatedly, and soak the blood water
2. cut it into small pieces of two centimeters square, and feed it with cooking wine, soy sauce and salt barbecue material for one hour to taste
3
add half an egg white and a proper amount of potato starch, and grab it evenly
4. add oil to the pot, heat it, fry it until golden, and take it out
5.
required ingredients: 5g ground pork, 3 shallots, quail eggs, salt, 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon pepper powder, a little chicken powder, 3g sugar, 1 tablespoon cooking oil, steamed fish soy sauce and a little water starch
1. Pour ground pork into a bowl, and add 2 chopped chopped green onion, salt and 1. After mixing, add 1 tablespoon of cooking oil, and continue to mix evenly. Cooking oil is indispensable because it can lock the moisture in the meat stuffing and make the meat stuffing taste smoother
2. Then we take a proper amount of meat stuffing, rub it into a round shape
3. Put the rubbed meatballs on the plate, and then dig a hole in the middle of the meatballs with your index finger, as shown in the figure, and never puncture the bottom
4. The hole in the middle of the meatball is better to be larger, otherwise the egg white of quail eggs will easily overflow
5. Put it into a steamer, cover it, steam it for about 12 minutes after the water boils, and the specific steaming time depends on the size of the food you make.
6. When the dishes are steamed and taken out, we pour the soup into a bowl, then add 1 teaspoon of soy sauce, 1 teaspoon of water starch and a proper amount of steamed fish and soy sauce, mix them evenly
7, then pour them into the pot, and heat them on low heat until the soup is thick, then turn off the flame
8. Finally, pour the boiled soup on the dishes, and sprinkle with a proper amount of chopped green onion, and serve them on the table <