Yuko-san

1

(b) Add a suitable quantity of eggs, salt, ginger, pepper and starch to the meat and stir up in one direction

2

Add a proper amount of twirl, to stir up in the direction just now

3

And then he throws his hands at the meat, and he pushes it up

4

(a) A bowl of water to be supplied, a meat mass to be removed, and a boiled quail egg to be placed in the middle, packed

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(b) The left hand is down to the right hand, and it keeps turning around, and if it's a little sticky, it can glue its hands to water until it is a smooth circle

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(b) Hot oil in the pot, which is blown up in the balls when it's 60 or 70% hot

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(b) Blow the pills to the surface and extract them

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And a little oil shall be put in the pot, and it shall be laid down on onions of ginger, eight horns, guacamole and fragrance

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The fragrance of the fragrance and the fragrance of the fragrance into the recently fried pellets

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Add a proper amount of running water, raw, wine and a small amount of red rice

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(a) The fire is boiled open, covered, turned into a small fire and boiled for 30 minutes

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And any grub of greasy garlic

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Add a little platinum oil, fire the fire, and then extract the pellets

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(b) When the fire gathers juice and extracts the pills, the rest of the soup is added to an appropriate amount of water starch

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I'll pour the juice on the balls

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Finally put some red carrots in the form of copper。

1. Mix the minced meat with an appropriate amount of seasonings, stirring in one direction. Add minced water chestnuts (do not chop too finely; having some texture is better) to adjust the flavor, then beat the meat mixture by hand until it develops a sticky consistency. 2. Take a portion of the meat mixture, wrap a cooked quail egg in the center, and toss continuously between your hands. If it gets sticky, moisten or oil your hands slightly until the meatball forms a smooth surface. Heat oil in a pan; when the oil is about 70% hot, add the formed meatballs to fry until golden brown, then remove and set aside. 3. Leave a small amount of oil in the pot, add scallion, ginger, and star anise to sauté until fragrant. Add the meatballs, then pour in an appropriate amount of water, light soy sauce, cooking wine, and red yeast rice (mainly for coloring). Simmer over low heat for thirty minutes until the meatballs are 90% cooked. 4. Finally, add some oyster sauce, reduce the sauce over high heat, and remove the meatballs. Place lettuce leaves at the bottom as a bed. Add an appropriate amount of water starch to thicken the remaining sauce, pour the sauce over the meatballs, and garnish with coin-shaped carrots.