Main ingredients

Carrot: 150

Oyster: 500

Shiitake mushroom?: 100

Chives: 250

Pork ham: 1500

Sweet potato powder: 500

Dried shrimp?: 100

Yu head: 2000

Winter bamboo shoots?: 250

Accessories

Oil: appropriate amount

Soy sauce?: appropriate amount

Salt: Appropriate amount

Chicken essence: Appropriate amount

Specific steps

Step 1

1. Wash the yam head and steam it in a cage

The second step

2. After cooking, peel off the skin and use a knife to make the yu mud

The third step

3. Press the four-pound head of the yu The proportion of one pound of sweet potato powder. Add a little salt and knead evenly into a dough and set aside

Step 4

4. Peel the hind leg meat and chop into minced meat

5. Wash the winter bamboo shoots and carrots and cut them into fine cubes. Soak the mushrooms and dried shrimps and cut them into fine cubes. Wash the chives and mince them. Wash the oysters and pick out the miscellaneous ingredients. Drain the water from the shells and set aside for later use

Step 6

6. Put all the fillings except the oysters into a large bowl, add an appropriate amount of oil, salt, soy sauce and chicken essence and mix well. Evenly

Step 7

7. Knead the dough into long strips

Step 8

8. Knead into equal sizes

Step 9

9. Shape the ration into a small bowl

Step 10

10. Add minced green onions, oysters and meat fillings in sequence

Step 11

11. Knead and seal into balls like glutinous rice balls

Step 12

12. Pour water into a large pot. Cover the pot with a water-tight basket and steam the meatballs for 20 minutes

Step 13

13. Delicious local specialties The snack Ningde meatballs are out!

Step 14

14. Dip it in your favorite tomato sauce, satay sauce or hot sauce to make it even more delicious