Ingredients: pork belly, lotus root and eggs.
Practice:
Pork belly is stuffed and lotus root is chopped.
1. Add minced onion and ginger, 1 egg, salt, sugar, white pepper, pepper powder, 2 tablespoons of soy sauce, 1 tablespoon of oyster sauce, stir evenly clockwise, and then beat properly.
2. Prepare 3 spoonfuls of corn starch, add appropriate amount of water, stir into paste-like water starch, add it into the meat stuffing three times, add chopped lotus root, pour a little sesame oil, and stir well.
3. Grab the meat stuffing and squeeze out the meatballs with tiger's mouth. Heat the oil in the pot to 50% heat, then add the meatballs and fry them.
4. Don't turn it when you first enter, and then turn it slightly after setting.
5. Fry until the meatballs float slightly, and remove them for later use.
6. Heat oil in another pot, add onion ginger, star anise, 2 tablespoons soy sauce, 2 tablespoons cooking wine and add boiling water.
7. Add the meatballs, add a little sugar, chicken essence, 1 spoon soy sauce.
8. When the water boils, turn to low heat and stew for 30 minutes.
After 9.30 minutes, turn on the fire to collect the juice, remove the meatballs and put them on a plate, and filter the soup.
Finally, add water starch and pour water on the meatballs.