Shandong Four Happiness Meatballs

Method

1. 01

   Step 1

   Prepare the ingredients.

   

2. 02

   Step 2

   Finely chop the scallions and ginger.

   

3. 03

   Step 3

   Mince the pork.

   

4. 04

   Step 4

   Crack an egg, minced scallions and ginger into the minced meat, add salt, a pinch of black pepper, and some cornstarch. (Don't pour out all the egg liquid; reserve a little for the batter later.)

   

5. 05

   Step 5

   Stir in one direction, then slap and beat until it's firm.

   

6. 06

   Step 6

   Add a little water to the remaining egg mixture, then add an appropriate amount of starch and flour to make a paste.

   

7. 07

   Step 7

   Shape the kneaded minced meat into meatballs and coat them evenly with batter.

   

8. 08

   Step 8

   Add enough vegetable oil to a pot and heat it to 60% of its maximum temperature. Gently place the meatballs into the pot, and once they have set, flip them over and fry them until they are 60-70% cooked. It is recommended not to fry them for too long; fry them over medium heat for one or two minutes until they are fully set and golden brown.

   

9. 09

   Step 9

   Place baby bok choy in a clay pot, add boiling water, ginger slices, scallion segments, meatballs, a little salt, and a suitable amount of dark soy sauce, and simmer over medium-low heat for half an hour.

   

10. 10

    Step 10

    After the meatballs are cooked, pour the broth into a pot, thicken it with cornstarch slurry, and add a few drops of sesame oil.

    

11. 11

    Step 11

    Arrange the baby bok choy on a plate, place the meatballs on top, pour in the thickened broth, and sprinkle with chopped green onions.

    

12. 12

    Step 12

    Finished product photo.