Pork ball with this tuber and then steamed and oyster sauce, the whole family eats it non-stop

Ingredient:

400g lean shoulder, 1 small lotus root, 3 garlic cloves, 2 scallions, 1 tablespoon soy sauce, 1 teaspoon oyster sauce, some pepper, 3 slices of ginger, 1 pinch of salt, 1 tablespoon cooking wine , 1 little sweet potato starch, 1 little filtered water

Making:

Step 1: Preliminary processing

Scallions remove roots, wash and finely chop, divide the white head and green leaves separately. Minced ginger and garlic.

Step 2: Grind the meat

Then wash the pork and cut it into thin slices and put it in a meat grinder, add ginger and puree together. Place minced meat in a bowl.

Step 3: Grind the lotus root

Wash the lotus root, peel it, cut it into squares, and put it in a blender to grind it.

Step 4: Marinate the meat

Put the marinated meat with a little salt, a little pepper, 1 tablespoon of cooking wine and a little green onion.

Finally, add the lotus root and mix well.

Step 5: Steam the meat

Bring a pot of water to a boil with a steaming rack smeared with a little fat or cooking oil to prevent sticking. After the water boils, you rub a little water on your hands, take out a sufficient amount of meat, and form big balls. Do the same until the end.

Place the meatballs on the steaming rack. Cover and steam for about 15 minutes.

Step 6: Meatball Sauce

Put a little oil in a pot, heat it. After the oil is hot, add minced garlic and sauté until fragrant, then add soy sauce, oyster sauce and a small bowl of water starch (mix 1 teaspoon of sweet potato starch with 1 bowl of water) and bring to a boil.

Finally, add the cooked meatballs, when the soup thickens, stir well and turn off the heat.

Place the meatballs on a plate, drizzle the sauce over, sprinkle with finely chopped scallions, and serve on a plate.

This steamed lotus root meatball dish is rich, delicious and a little strange, making sure the whole family doesn’t get bored.

Good luck!