This dish was originally learned from the kitchen chefs. I don't need to fry. This makes me like it most. I have done a lot of it, and I have changed it slowly. I have simplified the practice without affecting the taste of the taste. There is no way to accurately measure the amount of Chinese food. Please try it when you put the seasoning. The soup of stewed meat is more salty than usual. The amount of starch is also placed on the side, the meat stuffing is more viscous, and the meat must be stirred in one direction, so that it is not as easy to disperse as possible.
The main ingredients of this dish are pork stuffing and lotus root. I used a pound of meat stuffing and a small half of lotus root. (Lianhuan can also be replaced by 荸荠)
The chopped lotus root is chopped into the meat.
Add the chopped onion and ginger.
Sugar, cooking wine, oyster sauce, starch and an egg.
Stir. Stir more for a while, let the meat stuffing up, so that the meatballs are not easy to spread.
Use a slow cooker or rice cooker or rice cooker. Add water, then add soy sauce, soy sauce and salt. Because the meat itself is salt-free, its taste and color need to be stewed from the soup, so the seasoning needs to be slightly heavier.
Take out a portion of the meat, use the two hands to alternately drop a few times, then swap the meat upside down, like a toss. Slowly form a circle.
Put the shaped balls in the pot one by one.
First select the heating button, cook until boiling and turn into insulation. This is slowly simmering for about eight hours. I usually put it in the pot before going to bed at night, and it will be just the next morning.
You can do a little more cold storage or cryopreservation. When you don't have time to cook, take out one or two steamed, and add a little side dish is perfect.