Chubang mixes the stuffing with fresh oyster sauce to lock in the juice and make it fresher. The more you mix it, the fresher it becomes!

Ingredients: 100g pork, 50g yam, 15g starch, 50g pumpkin, one egg, appropriate amount of cabbage

Seasoning: Chubang soy sauce, Chubang onion and ginger cooking wine, refined salt, Chubang three-fresh chicken essence, Chubang fresh oyster sauce for stuffing

practice:

1️. Peel the pumpkin, steam it in a pot and press it into puree. Set aside.

2️. Marinate the pork with Chubang soy sauce and Chubang onion-ginger cooking wine to remove the fishy smell, then put it into a food supplement machine, add eggs, starch and yam and beat together to make a puree, then add shrimp skin powder and stir evenly.

3. Add egg liquid, refined salt, Chubang three-fresh chicken essence, Chubang fresh oyster sauce, and then add some chopped green onion and stir until thick.

4. Put the steamed pumpkin puree into the pot, add an appropriate amount of warm water and bring to a boil, then add the pork balls and cook for 5 minutes, then add the chopped cabbage and cook.