Four happy balls with braised lion's head

Cooking Instructions

1. Cut the meat into small pieces, chop a few knives to increase the stickiness of the meat after cutting, and then add salt and oyster sauce pepper and chopped green onion and ginger to the meat filling, and add the water of Sichuan pepper to the meat filling many times, and then add eggs and lotus root to the meat filling, (the lotus root is crushed and then chopped), add an appropriate amount of water to the starch, stir into the meat filling, and then beat the meat filling straight, when the pot is upside down and the meat filling I will not slip off on it.

   

2. Then the glutinous water on the hand will make the meat filling into a circle, which can be fried or boiled with water, fried on medium heat for five minutes to set, and boiled on low heat for about ten minutes.

   

3. The fried meatballs are golden in color and have a firm skin.

   

4. Then stir-fry the green onion and ginger and the ingredients until fragrant, add light soy sauce and oyster sauce, a little dark soy sauce to adjust the color, boil an appropriate amount of salt and boil for a while, and then filter the soup.

   

5. Add the soup to a bowl, try to use a large and deep bowl, and the soup will be steamed for 30 minutes over the meatballs.

   

6. Pour the steamed meatball soup into a pot and boil it thickly, add water and starch to reduce the juice, and add oil to brighten. Place the meatballs on a plate and drizzle with the broth.

   

7. Very appetizing, very good at eating.