1. Prepare a bag of rice cakes (the actual use is half), 2 taels of pork filling, 2 taro (steamed), 2 spinach and 1 coriander.
2. Add a little salt to the meat, dark soy sauce, light soy sauce, oyster sauce, and pepper. Add a small amount of water in portions and beat in one direction. If there is breadcrumbs, you can add some, if you don't, you can skip it.
3. Pour more oil in the wok and turn to medium heat when it is 60% hot. Use a small spoon to dig into meatballs and fry them until golden brown and remove them. Pour out the remaining oil.
4. Press the taro into puree or use a food processor to puree. Blanch the spinach. Forgot to take pictures at this step.
5. Use the leftover oil in the pot, pour the taro mash and meatballs, add a soup bowl of water to boil, cook for 3 minutes, add the spinach, add salt, pepper, and sesame oil, and finally sprinkle with coriander to start the pot.
Tips:1. After buying vegetables for two days, they are a little bit wilted. After washing, soak them in light salt water for 15 minutes and then recover.
2. Adding bread crumbs to the meat can make the meatballs more tender and delicious.
3. Fried meatballs don't need to be fried for too long, because they will be cooked later. Don't mix the meat with salty, so that it will be salty when you cook it.
