Meat Ball with Soy Sauce

Meat Ball with Soy Sauce

1. The pork is chopped into small cubes of rice, and the lotus root is peeled, washed and rubbed into puree.

2. Put the diced pork into the container, add scallion and ginger, cooking wine, light soy sauce, salt, 1 teaspoon of sugar, egg white, starch, and beat the minced meat in the same direction.

3. Pour the lotus root paste into the container and the minced meat, follow the previous mixing direction and mix well

4. Take appropriate amount of meat filling, wrap a cooked duck egg yolk, and knead it into a large meatball weighing about 200 grams

5. Heat an appropriate amount of oil in the pot to 60% of the heat, add the meatballs and fry them until the surface is golden, then remove the oil

6. Add appropriate amount of water to the pot, add star anise and cinnamon, add dark soy sauce and 1/4 teaspoon sugar

7. Put in the fried meatballs, boil on high heat, turn to low heat and simmer until the soup is less, then remove the balls, add water starch to thicken the soup and boil the soup until it is thick and set aside

8. Bring the water in the pot to a boil, add a small amount of salt, blanch the rapeseed, remove and drain and place on a plate.