，Four Joy Meatballsoriginated in the Tang Dynasty.There was an imperial examination that year, and scholars from all over the country flocked to the capital city. Among them was Zhang Jiuling.The results came out; despite his frugal attire, Zhang Jiuling made it to the top of the list. The emperor admired Zhang Jiuling's intellect and married him off to a princess.At that time, Zhang Jiuling's hometown was hit by a flood, and he did not know anything about his parents' whereabouts.On the day of their wedding, Zhang Jiuling happened to learn where his parents were. He sent people to bring them to the capital city.Joy upon joy, Zhang Jiuling had a chef prepare a auspicious dish to celebrate.The dish was large meatballssteamedand stewed with broth.Zhang Jiuling inquired about its meaning. The clever cook replied: "This dish is calledlsquo;"Four Rounds"rsquo;.One joy, the lord was named top scorer;two joys, marriage and becoming a family man;three joys, marrying into an illustrious family;four joys, the reunion of his entire family."Zhang Jiuling laughed heartily and praised it highly. He said: "Four Roundslsquo;"is not as catchy as Four Joys, so let's call itrsquo;"Four Joy Meatballs"lsquo;.rsquo;Since then, this dish has been a staple at all major celebratory events.lsquo;Four joyful meatballs [Four Joy Meatballs]rsquo;Ingredients:500 grams of pork mince

  Eggs, carrot slices, green onions, gingerSeasonings: red-burned sauce, starch, salt, Sichuan pepperHow to make Four Joy Meatballs:

  1. Soak the Sichuan pepper in warm water;2.Carrot slices

  are sliced thinly;3. Place the pork mince into a container and add chopped green onion and ginger;4. Beat 3 eggs' whites and mix them with the pork mince;5. Gradually add the soaked Sichuan pepper water, adding it in small amounts several times;6. Mix thoroughly by continuously kneading until the meat is firm;7. Roll the meat into larger meatballs;

  8. Fry the meatballs in a hot oil pot at 220 degrees Celsius;9. Once golden brown, remove and set aside.

  10. In another pot, add a little oil and heat it up; pour the red-burned sauce into the pot;

  11. Add an appropriate amount of water;

  12. Place the fried meatballs and carrot slices in the pot and simmer for 15 minutes.13. Pour a small amount of water starch;14. Once the sauce is thick, serve it on a plate.

  Kitchen tips:

  1. Choose pork that is three parts fat to seven parts lean for better texture;

  2. Always mix and add seasonings in one direction; the meat will be easier to firm up;

  3. Finish by thickening with water starch, making the sauce more viscous.

  7 Shape the meat filling into slightly larger balls;

  8 Heat oil in a wok, add it when the oil temperature reaches 220 degrees, then;meat ballsput them into the pot to fry;

  9 Fry until golden yellow, then remove and set aside;

  10 Take another pot, add a little oil, heat the oil, then pour in the braising sauce;

  11 Add an appropriate amount of water;

  12 Put the fried meat balls and carrot slices into the pot to simmer for 15 minutes;

  13 Drizzle with a small amount of water starch;

  14 Once the sauce thickens, serve in a dish.

  Kitchen Tips

  1 Choose pork that is three parts fat and seven parts lean for better taste;

  2 Mix the meat filling and add seasonings always in one direction to make it well-textured;

  3 Thicken the sauce with water starch at the end for a thicker consistency.