Cooked lotus root, spleen and stomach nourishment, a pot in winter, steaming, delicious, nutritious and warm

Today I used lotus root to make a delicious ball, and I will share my operation method below:

1. Ground the pork belly into a meat puree, then grind some lotus root crushed, add an appropriate amount of starch, salt, light soy sauce, dark soy sauce, thirteen spices, chicken essence, sesame oil, minced green onion and ginger, and then beat an egg, stir well.

2. Add an appropriate amount of green onion and ginger water, and stir continuously in one direction. Stir for about six or seven minutes.

3. Heat the oil until it is 50% hot, turn down the heat, squeeze out the meatballs with your left hand, dig out the meatballs with a spoon with your right hand, put them in the pot, and fry them slowly over low heat.

4. Fry until golden brown and then remove for later use. Flip it a few times halfway through to heat it evenly.

5. Prepare some tomato cubes, green onions, minced garlic and your favorite greens, and then prepare some washed oyster mushrooms.

6. Add an appropriate amount of oil to the pot, add minced garlic and green onion and stir-fry until fragrant, then pour in tomatoes and stir-fry for a while.

7. Add the oyster mushrooms and continue to stir-fry until the tomatoes are soft.

8. Add an appropriate amount of water, bring to a boil over high heat, then add the meatballs and cook for two minutes.

9. Add an appropriate amount of salt, light soy sauce, balsamic vinegar, chicken essence, add your favorite vegetables, and blanch for about 30 seconds.

Sour and appetizing, delicious and nutritious, come to a pot in winter, warm. If you like it, you can try it!