Four Delicacies Meatball
Main Ingredients:Lean meat500 grams, soaked in waterDried mushrooms25 grams,Winter bamboo shoots25 grams,Egg1 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 oilFour 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.