“Four happiness balls” are very famous in Northeast China. It is a must for wedding banquet. However, some restaurants add more starch or flour, and others add steamed bread, so it tastes inferior and the taste is greatly reduced. Without concealing jade, delicacy is delicious. If cooked carefully, “four happiness balls” are indeed a delicious dish for all ages.
5g chicken powder
2G pepper powder
2 tbsp soy sauce
1 tbsp cooking wine
Appropriate amount of starch
Appropriate amount of onion and ginger
Step 1First cut the pork into small pieces
Step 2Then chop it into minced meat
Step 3Add wine to remove fishiness
Step 4Add onion and ginger water several times, stir well each time, and then add
Step 5Add salt, sugar, chicken powder, pepper and soy sauce to taste and stir well
Step 6Take 3 tablespoons corn starch
Step 7Add 2 tablespoons of water and mix well to form thick water starch
Step 8Add water starch into minced meat and stir while adding to make it fully blend
Step 9Take a ball of minced meat, dip your hands with some water starch, beat it back and forth several times, and shake out the bubbles
Step 10Round into a ball, that is, the green body of "four happiness balls"
Step 11Finish in turn and set aside. (this quantity can be used for 8 sets and 2 sets)
Step 12Heat the oil in the pot, about 60% hot, and fry the green body of "four Xi balls"
Step 13Deep fry until the "four happiness balls" become jujube red and turn off the fire. Fish out for standby
Step 14Take four "four happiness balls" and put them on the plate. Add scallion, raw soy sauce, a little salt, monosodium glutamate and water. Put it in the steamer
Step 15Steam for 20-25 minutes. After coming out of the pot, remove the scallion, don't add a little ornament, and then serve. (you can also decant the soup from the plate, pour it into the pot and boil it, adjust it slightly according to your taste, then pour in water starch, thicken it thinly, and pour clear oil. Then pour the thicken juice on the "four Xi balls".)