1. Shrimp: After washing, add a little salt to catch it to remove the fishy, rinse again, cut into small cubes and blanch it in water.
2. Sea cucumber: After washing, blanch in water (add some cooking wine and soy sauce in the water) and cut into small cubes.
3. Magnolia slices: Wash and cut into small dices, blanch in water.
4. Put the ground meat in a basin, add salt and ginger powder or ginger juice to beat.
5. Slowly add the broth to continue to build strength. (Add the broth in portions)
6. Add a little pepper and continue to beat.
7. Add the right amount of soy sauce to continue to beat.
8. Add the beaten egg mixture to continue to beat. (Add egg liquid in batches)
9. Add starch to continue to beat.
10. Add the breadcrumbs to make it harder.
11. After the meat is beaten, add the prepared diced shrimp, diced sea cucumber, and diced magnolia.
12. Continue to hit hard until the meatball filling is done.
13. The mashed meatball filling is divided into 180 grams each.
14. Pour oil into the pot, and when the oil is hot, pour the balls into the meat one by one for frying.
15. When the balls are fried into golden brown, use a colander to remove the oil control, and the balls will be fried.
16. Wash the rapeseed, put a cross knife on the head of the rapeseed, and blanch it with oil and salt water one by one. (Leaf vegetables are blanched in this way, the color is very bright)
17. Insert a red goji berry into the cross knife on the head of each rapeseed, and arrange a plate around it.
18. Heat the steamed meatballs in a water-proof method. Add some stock or water, soy sauce, soy tofu, cooking wine, salt, a little sugar, aniseed, green onion and ginger slices to the bowl to adjust the flavor. Steam for 40 minutes. Take an appropriate amount of steamed juice and put it in a wok to heat thicken, drizzle with bright oil and pour it on the balls on the plate.
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