How to Make Four Delicacies Meatballs

Four Delicacies Meatball
Main Ingredients:Lean meat 500 grams, soaked in water Dried mushrooms 25 grams,Winter bamboo shoots 25 grams,Egg 1 piece.
Seasonings: ginger,ginger, cooking wine,soy sauce, thin starch slurry, star anise,Szechuan peppercorns, refined salt,monosodium glutamate (MSG), sugar,clear broth, sesame oil, and an appropriate amount of vegetable oil Four Delicacies Meatball preparation: 1. Clean the green onions and ginger, then chop them into fine.Cut the lean meat into pieces, then grind it into meat paste. Place the meat paste in a bowl, crack an egg into it, add chopped green onion, minced ginger, refined salt, MSG, sugar, wet starch slurry, cooking wine, and soy sauce. Mix well to form 4 evenly sized meatballs.
2. Clean the water-soaked mushrooms and winter bamboo shoots, then slice them.
3. Heat oil in a pot until it is seven-tenths hot. Gently fry the prepared meatballs until they turn golden yellow, remove and drain the excess oil, then place them in a large bowl. Add clear broth, refined salt, soy sauce, star anise, Szechuan peppercorns, cooking wine to the meatballs. Steam for about 30 minutes on high heat, then remove and arrange on a plate.4. Leave some oil at the bottom of the pot, pour in the steaming liquid, add sliced mushrooms and winter bamboo shoots. Bring it to a vigorous boil over high fire, thicken with wet starch slurry, add refined salt, MSG, green onions, and sesame oil. Pour this sauce over the meatballs.
Characteristic introduction: red and lustrous in color, tender and fragrant, melts in mouth, suitable for all ages.
3. In a wok, pour oil and heat to seven-tenths hot.Fry the meat balls until they turn golden yellow. Remove them with a slotted spoon and drain off excess oil, then place them in a large bowl.Add clear broth, refined salt, soy sauce, star anise, Sichuan pepper, and cooking wine. Put it into a steamer basket over high heat and steam for about 30 minutes.Remove from the steamer and arrange on a plate. 4. In another wok, keep some of the oil left behind, add the remaining broth, and stir in shiitake slices and winter bamboo shoots.



Bring to a boil over high flame.Mix with water starch to make a thin sauce, adding refined salt and monosodium glutamate, then stir in green onion and oil. Pour this sauce over the meat balls on the plate.
Feature: Reddish hue, tender and fragrant, melts in the mouth, suitable for all ages.