1. The minced meat that I chopped myself is three-part fat and seven-part lean
2. Green onion and ginger water: 50 grams of water, 5 grams of green onion and ginger, 3 grams of pepper, an appropriate amount of 1 aniseed, soak for 30 minutes.
3. Add 20 grams of egg white and salt to the meat
4. Add 10 grams of green onion and ginger water (as long as water), add June fresh soy sauce
5. Add appropriate amount of starch, add a little bit, about 50 grams, too thin, add starch to adjust.
6. Beat it hard and stir it into a filling
7. Add more oil to the pot, 60% oil temperature, croquettes (squeeze into small meatballs one by one by hand)
8. Fry it into golden brown and remove it for later use.
9. The old soup of Yang spareribs, if you don’t have it, just use water
10. Meatballs with a spoon of old soup, add appropriate amount of light soy sauce, pour in all the onion and ginger water, including pepper aniseed onion and ginger
11. Steam on the steamer for 10 minutes
12. Steamed meatballs for later use
13. Take out the balls and put them on the plate
14. The soup of steamed meatballs (as long as the soup), add appropriate amount of water or old soup, a little salt, water starch to thicken
15. Pour it on top of the balls. Finally, you can add some light oil (cooked oil)
Tips:Don't make the juice for the tender gorgon outside and inside too thick, just thin gorgon.
