Ingredients: lotus root, carrot, pork, salt, soy sauce, oyster sauce, five-spice powder, green onion, ginger.

Cooking steps:

Step 1, wash pork, cut into small pieces, add green onion, ginger, salt, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce, a little five-spice powder, twisted and beaten into granular meat mixture.

Step 2: Add water in 2 to 3 batches (up to 150 milliliters for one kilogram of meat, don't add too much), and mix well in one direction with chopsticks to make the meat mixture sticky.

Step 3: Peel and wash the lotus root and a small piece of carrot, then cut it into slices, then into small pieces, and chop.

Step 4, add the chopped lotus root and carrot to the meat mixture, add a little salt and chicken seasoning, mix well.

Step 5: Prepare a deep plate with good heat conductivity. Roll the lotus root meat mixture into even-sized balls and arrange them in the plate. Add water to the steamer and steam over medium-high heat for 12 to 15 minutes, then turn off the heat and simmer for 2 minutes. When the meatballs are cooked through, they can be removed from the pot.

This lotus root meatballs, soft meat, lotus root grain crisp, bite in the mouth, fresh and juicy, especially fresh and moist texture. In the dry fall season, this dish is light and nutritious, tasty and not on fire.

Lotus root meatballs, meat and vegetable ratio is not fixed, meat more made out of the meatballs will be more firm, the flavor is also stronger. Vegetables made more pills will be more loose some, we according to their own preferences with.