Cooking Steps

1. 

   Step1:Sliced scallion and ginger. Soak scallion and ginger in warm water. Good deodorization effec

2. 

   Step2:Chopped lotus roo

3. 

   Step3:Chop mushrooms and shiitake. Remove the fascia and chop the tenderloin. Put the chopped lotus root, mushroom, shiitake mushroom and pork into the container. Then add the soy sauce, starch, a small amount of salt, oyster sauce, cooking wine, onion and ginger water, pepper and an egg to make the meat stuffing, and mix the stuffing evenly. (the meat filling will be softer. It doesn't matter. Because I didn't use streaky meat. If it's still a very tight filling, the meatballs will taste harder.)

4. 

   Step4:Then pour the oil into the pot. Then knead the meat stuffing into balls while burning the oil

5. 

   Step5:When the oil is 70% hot, fry the meatballs. Be sure to fry them in a big fire. This can quickly set the shape. The meatballs will not disperse. When frying, the balls are put into the oil pan separately to prevent the balls from sticking togethe

6. 

   Step6:After that, put out the balls. Drain the oil. Pour out the oil in the pot. The one who looks for the balls can be used to fry again. But don't use it to fry anything else

7. 

   Step7:Put the balls into the pot again. Add water or soup. Rice wine. The water should overflow the balls

8. 

   Step8:Add oyster sauce, soy sauce, pepper and salt after boilin

9. 

   Step9:Cover the pot and simmer for about 1 hour. Turn the balls ove

10. 

    Step10:Add sugar when the water is one-third. Continue stewing for about 10 minutes. And take a bowl at this time

11. 

    Step11:When the water is a quarter, add water starch. Collect the juice in high fire. It's thick

12. 

    Step12:Blanch cabbage. Set the plate. Add the meatball and water it. Is it appetizing