Four-Joy Meatballs

1. Add an appropriate amount of 1 egg, salt, ginger, pepper, and starch to the minced meat, and stir vigorously in one direction;

2. Add an appropriate amount of water chestnut powder and stir in the same direction as before;

3. Then use your hands to pound the meat filling to make it stronger;

4. Place a bowl of water next to it, take out a meatball, put a cooked quail egg in the middle, and wrap it up;

5. Invert your left hand to your right hand and keep turning around. If there is a bit of stickiness in the middle, you can use your hand to stick some water until it forms a smooth ball;

6. Heat the oil in the pot, and when it's 60-70% hot, add the freshly formed meatballs and fry them;

7. Fry the meatballs until the surface turns golden brown and then remove them;

8. Add a little oil to the pot, then add scallions, ginger, star anise, cinnamon, and fragrant leaves and stir fry;

9. Stir fry until fragrant, then add the freshly fried meatballs;

10. Add an appropriate amount of boiling water, soy sauce, cooking wine, and a little red yeast rice;

11. Bring to a boil over high heat, cover, turn to low heat, and simmer for thirty minutes;

12. Remove large grains of ginger, scallions, garlic, and other miscellaneous items;

13. Add a little oyster sauce, turn on high heat, collect the sauce over high heat, and then remove the meatballs;

14. After harvesting the sauce over high heat, remove the meatballs and add an appropriate amount of starch to thicken the remaining soup;

15. Pour the sauce over the meatballs;

16. Finally, add some carrots shaped like copper coins for decoration.