“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.

Ingredients

800g pork
Proper oil
15g salt
5g sugar
5g chicken powder
2G pepper powder
2 tbsp soy sauce
1 tbsp cooking wine
Appropriate amount of starch
Appropriate amount of onion and ginger

Directions

Step 1
First cut the pork into small pieces
Step 2
Then chop it into minced meat
Step 3
Add wine to remove fishiness
Step 4
Add onion and ginger water several times, stir well each time, and then add
Step 5
Add salt, sugar, chicken powder, pepper and soy sauce to taste and stir well
Step 6
Take 3 tablespoons corn starch
Step 7
Add 2 tablespoons of water and mix well to form thick water starch
Step 8
Add water starch into minced meat and stir while adding to make it fully blend
Step 9
Take 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 10
Round into a ball, that is, the green body of "four happiness balls"
Step 11
Finish in turn and set aside. (this quantity can be used for 8 sets and 2 sets)
Step 12
Heat the oil in the pot, about 60% hot, and fry the green body of "four Xi balls"
Step 13
Deep fry until the "four happiness balls" become jujube red and turn off the fire. Fish out for standby
Step 14
Take 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 15
Steam 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".)