Steamed cowpea ring balls

Overview

Steamed small meatballs, less oil, tender and smooth, paired with cowpeas, meat and vegetables, not greasy, nutritionally balanced, great!

Prepare main ingredients: cowpeas, pork, eggs.
Clean the pork and chop into puree and set aside.
Chop green onions and ginger into fine pieces.
Add green onions, minced ginger, soy sauce, oyster sauce, eggs, sesame oil, and salt into the pork filling, and stir vigorously in one direction with chopsticks.
Set aside the mixed meat filling.
Boil water in a pot, add a few drops of cooking oil, and a little salt to make the cooked vegetables more colorful. Add the cowpeas and blanch them for 30 seconds.
Pour the blanched cowpeas in cold water and drain.
Take a cowpea and make a knot.
Then weave the two ends into a basket shape.
All finished little baskets.
Spoon the meat filling into the small basket.
Boil the water, add the small meatballs, and steam over high heat for 6 minutes.
Pour out the soup from the steamed meatballs, add an appropriate amount of water, add fresh soy sauce, and thicken with water starch.
Pour the soup over the meatballs.
Chop the red pepper into small pieces and sprinkle on the meatballs for decoration.
Finished product picture.