Cooking Steps

1. 

   Step1:Minced meat, mushroom, fungus, taro and lotus root. Dice for later use.

2. 

   Step2:I like to stir fry taro and mushroom with oil. spare.

3. 

   Step3:Separate the eggs into the whites. Set aside. The egg white can make the meat tender without firewood.

4. 

   Step4:Chengfen (starch or corn flour is also available). Mainly Chengfen can increase the viscosity of meat and enhance the taste.

5. 

   Step5:You can add the orange powder directly or add some water to mix the paste. The main reason is that I use cold fresh meat. There is no water. Ordinary meat needs to be cleaned and then minced. It has water.

6. 

   Step6:All materials except taro and mushroom are mixed. Stir clockwise (that is, rotate in one direction) to make minced meat stronger. (when you are tired, you can stop working. There is no time limit.)

7. 

   Step7:Then mix in taro and mushroom. Add sauce, oyster sauce and salt to taste. Continue stirring clockwise for a few minutes. (the more you stir, the more you chew.)

8. 

   Step8:Hot pot. Put the mince into a ball and put it into the oil pot. I'm lazy with the ice cream scoop

9. 

   Step9:Don't turn it over immediately after you put it in the oil pan. Fry it to shape and then turn it over. Otherwise, it will spread easily. Generally, the surface is burnt yellow and discolored.

10. 

    Step10:It's almost done in 10 minutes. Take out oil control. You can steal it

11. 

    Step11:The fire should be controlled in a medium or small fire. Even if the meatballs are fried, the peanut oil is still clean.

12. 

    Step12:Leave some oil. Add sugar. Stir fry over low heat. If you want to eat some meatballs, stir fry some. Other meatballs can be cooled and refrigerated. Eat and use.

13. 

    Step13:Braised meatballs. It's necessary for new year's meal.