1. Fat and lean pork chop stuffing.
2. Shiitake mushrooms were originally prepared for fungus, but my husband forgot to put it when he made it, so the fungus is ignored here.
3. Wash water chestnuts and set aside
4. Wash the mushrooms and soak them in advance. Don't throw away the water for soaking the mushrooms. Use this for the filling, which tastes better.
5. Water chestnut peeling
6. Wash the shrimp, remove the shrimp thread, and control the water. I usually make a lot of them at once, and freeze them in the refrigerator with the yogurt boxes I have eaten. It is convenient to use. It also eliminates the smell of fish and shrimp in the house.
7. Wash quail eggs
8. Quail eggs are cooked and peeled for later use
9. Mince scallion and ginger and set aside
10. Water chestnuts, shiitake mushrooms, carrots, shrimps, chopped up and set aside
11. Beat the meat into the eggs and stir up
12. Put all the accessories in, add seasonings and mix into meat
13. Take the meat and wrap the quail eggs
14. Breadcrumbs
15. Fry into the frying pan until the surface is golden and crispy
16. Steam the fried meatballs in a steamer for 15 minutes. Use salt, monosodium glutamate, dark soy sauce, white sugar to make the juice, thicken the starch with water, pour it on the balls, chop green and red peppers for garnish.
Tips:1. The minced meat must be strong, otherwise the quail eggs will not be loose.
2. Put a little starch in the filling, the meatballs are very chewy.
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