1. Put the quail eggs into a pot with cold water, boil them on medium heat until the water boils, and cook for 3 minutes to remove.
2. Put the quail eggs in a bowl of cold water and let them cool. Take out the shells, so that they can be peeled more easily.
3. Wash ginger, spring onion, and soaked mushrooms, chop them, wash carrots, smash them with a mixer, mix with minced meat, add eggs, oil, salt, cooking wine, cornstarch, oyster sauce, thirteen incense, in one direction Stir until it is vigorous to make meat filling.
4. Wrap the quail eggs into the meat to make balls.
5. Put the prepared balls into the steaming pan with carrot slices.
6. After the water in the steamer is boiled, put the balls in and steam for 8-10 minutes (the steaming time is determined according to the size of the balls).
7. Out of the pot.
8. Pour the steamed soup into a wok, thicken the starch with water, and pour it on the balls.
9. Hot pot with meatballs, a perfect match!
Tips:For the beautiful color, don't add soy sauce.
