2. Cut the prepared fat and thin into thin slices first, and then chop them into minced meat. When chopping meat, you need to turn the pork over a few times, so that you can chop the fiber in the pork better and taste better after cooking. Chop it all up and put it in a clean basin for later use.
3. Cut the onion in the middle, cut it into tiny chopped green onion, cut the ginger into Jiang Mo, and put it into the meat stuffing pot together.
4. Raw flowers Mash raw rice into peanuts and put them in a basin for later use. Adding peanuts can increase the flavor and taste of meat stuffing. Add 1g pepper, 2g salt, 3g cooking wine and 3g oyster sauce, soy sauce, stir well, and add a little water to continue stirring.
5. After that, beat an egg and put it in a pot, constantly stirring in the same direction, and add the egg to increase the viscosity of the meat stuffing and make the meat stuffing taste better.
6. After the meat is thick, add a proper amount of corn starch and mix well again. Adding starch can make the meat stuffing easier to form and lock the moisture in the meat stuffing.
7. Prepare another green onion and cut it into horseshoe pieces, cut a small piece of ginger, cut a small piece into ginger pieces, put them together in a small pot, and then put two octagonal peppers for later use.
8. After the wok is lifted, pour the cooking oil into the wok. When the oil temperature reaches 50% and bubbles begin to appear, turn the fire down, make the meat into big balls and put them in the oil pan.
9. When the skin of the meatballs is fried to golden brown, take out the fried meatballs and put them on a plate for later use. When frying in an oil pan, it is best to fry meatballs one by one. This can avoid inconsistency between raw croquettes and cooked croquettes.
10. After all the meatballs are fried, add a little cooking oil to the pot, pour in onion ginger and aniseed until fragrant, add 2g oyster sauce, stir until it melts, then add a proper amount of water, add 1 g pepper, 1 g chicken powder and 1 g sugar, about 2 tablespoons soy sauce, and stir well.
1 1. Turn off the heat after the soup is boiled, then put the fried meatballs into the soup basin and pour the cooked soup.
12. Take another clean pot, add appropriate amount of water and bring to a boil. Put it into a colander, put the soup basin into a pot and steam for 40 minutes on medium heat.
13, 40 minutes later, take out the steamed meatballs, pour the soup into the wok, and slowly collect the soup with high fire. After boiling, hook a little thin sauce, and constantly pour the soup on the meatballs to make the meatballs fully tasty.
14 After turning off the fire, put the washed lettuce leaves on the plate as the bottom. Take out the meatballs and put them in a plate, and then pour in a proper amount of original soup to avoid air-drying the meatballs and affecting the taste. Sprinkle a little chopped green onion on it and you can serve.