Tools/Materials: Pre-sandwiched meat, peeled pork belly, crispy yam, water, bean sprouts, fresh soup (chicken soup), steamed fish and black soy sauce, sesame oil, salt, soy sauce, pepper, chicken powder, sugar, fine starch and edible oil.

1, crispy yam peeled, streaky pork, washed before.

2. Slice the two kinds of meat, shred them, then dice them, then chop them into soybean grain size, and add the meat stuffing seasoning in turn and mix well.

3. Dice crispy yam with corn kernels, mix with meat stuffing, add 10g water, and stir vigorously in one direction for about 6 minutes. The stirred meat stuffing will not form a ball by hand, so it can be refrigerated in the refrigerator for one hour.

4. Prepare auxiliary materials while the meat stuffing is frozen. Wash and cook soybean sprouts, steam fish and soy sauce for later use, and shred ginger, sweet pepper and onion respectively for later use.

5, chicken soup 1 small bowl.

6. Frozen meat can basically be thrown into a ball of hardness. Use a large deep dish with a diameter of 20㎝ circle, put some oil on your hand, grab a ball of meat and throw it back and forth into a ball. One ***6, meatballs are as consistent as possible.

7. Pour water into the pot and put it into the steamer. Boil the water and put it in the meatballs. Pour in fresh soup, put shredded ginger in the middle, cover and steam for 30 minutes, then turn off the heat.

8. Sprinkle steamed fish and soy sauce around the meatballs, and put bean sprouts, shredded sweet pepper and shredded onion in the middle.