What are the four happy parties?

The moral of Four Happiness Encounters is that life is happy, rich, long and happy. From the appearance, Four Joy Meetballs consists of four large meatballs and other accessories. Four Joy Meetballs, one of the traditional classic dishes in China, belongs to Shandong cuisine. Often used in wedding banquets, birthday banquets and other banquets to take its auspicious meaning.

The story about the origin of the Four Happiness Games is related to the famous Prime Minister Zhang Jiuling. Friends who are familiar with history should know that Zhang Jiuling was recruited as husband and wife by the emperor when he took the imperial examination in the Tang Dynasty. However, on the day when he was recruited as Xu, Zhang Jiuling's home was suddenly flooded, and Zhang Jiuling lost contact with his parents at home.

To make four wedding balls, you need to prepare pork stuffing, steamed buns, horseshoes, eggs, onions, ginger slices, onions, Jiang Mo, cooking wine, soy sauce and soy sauce. After washing the pork, mash it into stuffing. Don't cover it too thin. Remove the skin from the horseshoe and stamp it. Dice the steamed bread. Add some eggs, onions and Jiang Mo to the meat stuffing, then add all the seasonings except chili and stir.

The practice of four-happiness meeting ball.

To make four wedding balls, you need to prepare pork stuffing, steamed buns, horseshoes, eggs, onions, ginger slices, onions, Jiang Mo, cooking wine, soy sauce and soy sauce. After washing the pork, mash it into stuffing. Don't cover it too thin. Remove the skin from the horseshoe and stamp it. Dice the steamed bread. Add some eggs, onions and Jiang Mo to the meat stuffing, then add all the seasonings except chili and stir.

During this period, you can add a few drops of oil and water, then add the diced steamed bread and chopped horseshoes and stir well. Rub the minced meat into balls, fry them in an oil pan until golden brown, and take them out. Add a proper amount of water to the casserole, add fried meatballs, pepper, aniseed, onion and ginger, cook with strong fire, then simmer with low fire until the soup becomes less and the remaining soup is full, and continue to cook with water starch.