四喜丸子
<strong>四喜丸子是喜宴和春节家宴不可少的大菜，新年做着吃象征团团圆圆，吉祥如意。</strong><strong>制作步骤</strong><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497211.jpg' /></center>1.猪肉剁碎。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497222.jpg' /></center>2.葱姜稍微切碎，留一小部分，与猪肉一起继续剁。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497233.jpg' /></center>3.藕洗净去皮，稍微切碎放肉馅剁成泥。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497244.jpg' /></center>4.肉馅放盆，加盐、生抽、蛋清、胡椒粉充分搅拌上劲。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497255.jpg' /></center>5.面板铺一些淀粉。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497266.jpg' /></center>6.肉馅团成团。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497277.jpg' /></center>7.肉团在淀粉上滚一圈，均匀沾上淀粉。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497288.jpg' /></center>8.锅内加花生油，烧至八成热时，放入肉丸，大火炸至金黄。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/14382497289.jpg' /></center>9.捞出待用。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824972910.jpg' /></center>10.锅内油倒出，留一点油，下葱姜和花椒。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824972911.jpg' /></center>11.锅内油倒出，留一点油，下葱姜和花椒。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824973012.jpg' /></center>12.加足量水，放大茴烧开。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824973113.jpg' /></center>13.下丸子，加盐和生抽，泡发的木耳大火煮。木耳不是必须，正好有剩下的就用上了。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824973114.jpg' /></center>14.汤汁收至三分之一，小火。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824973215.jpg' /></center>15.捞出丸子。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824973316.jpg' /></center>16.汤汁继续加老抽、生抽和淀粉勾芡（面板剩余的淀粉即可），加一点醋调味，再一次烧开。<br /><br /><center><img style='max-width:90%;' src='data/attachment/forum/caiji/143824973317.jpg' /></center>17.汤汁浇在丸子上即可。<br /><br /><br />
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