Shiitake mushroom meatballs are paired with it, simple and steamed, fresh and tender, delicious and nourishing, and never get tired of eating

What I would like to share with you today is the recipe for radish and shiitake mushroom meatballs.

Method:

Ingredients: 500 grams of pork belly, 1 white radish, green onions, garlic, ginger, wolfberries, shallots.

Seasoning: cooking oil, salt, pepper, light soy sauce, oyster sauce, sesame oil, dry starch, cooking wine.

1. Wash and cut the white radish into a thin slice of about 0.3 cm and put it on a plate for later use, chop the green onions, shallots, garlic, ginger, add a little warm water to soak the wolfberries and soak them out and put them in a bowl for later use.

2. Wash the pork belly and chop it into minced meat and put it in a large bowl, add an appropriate amount of cooking wine, salt, pepper, minced ginger, minced green onions, dry starch and a little water and stir in one direction, then add a little sesame oil and stir to marinate for 10 minutes.

3. Boil a little water in the pot, boil the water into the washed shiitake mushrooms (dried shiitake mushrooms are better) and cook until soft, remove them slightly and let them cool and chop them into pieces, add them to the marinated minced meat bowl, then add a little salt, light soy sauce and oyster sauce and stir well.

4. Take a large empty plate, spread the cut radish on the meat plate, put on gloves, smear a little oil on the palm, and knead the adjusted minced meat into a meatball the size of a ping-pong ball and place it on the radish. Fill the steamer with water, after the water boils, put in the placed meatballs, cover the lid, steam on high heat for 20 minutes, turn off the heat and simmer for 3 minutes, open the lid, pour the excess water from the plate into a small bowl for later use, and then garnish with wolfberries.

5. Heat the oil, add the minced garlic and stir-fry until fragrant, pour the soup into a small bowl, add a little salt, light soy sauce, bring to a boil over high heat and pour in water starch, turn off the heat until the soup is thick, pour into the meatballs, and sprinkle with chopped green onions.