Meatball stuffing seasoning: salt 1.5 teaspoon, cooking wine 1 teaspoon, sugar 0.5 teaspoon, sesame oil 1 teaspoon, starch 3 teaspoons, chopped green onion 1 flower, 4 slices of ginger, 3 teaspoons of fresh orange peel, water or soup stock.
Seasoning for stewed meatballs: 2 tablespoons light soy sauce, 2 tablespoons light soy sauce 1 tablespoon, sugar 1 teaspoon, 0.5 teaspoon salt, 2 teaspoons cooking wine, chopped green onion, 4 slices ginger and 4 teaspoons sesame oil1/.
manufacturing method
(1) Thicken the purple skin of eggplant and leave the skin for later use.
(2) Cut the peeled eggplant white meat into small pieces (the size of adzuki beans) and dice it with about 200 grams of eggplant.
(3) Mix the diced eggplant and pork with the seasoning of meatball stuffing, and stir vigorously in one direction with chopsticks until the diced eggplant is completely stuck with the meat and seasoning.
(4) Put 1.5 tbsp olive oil into the pot, gently shake the bottom of the pot to make the bottom of the pot evenly stained with oil, heat it with low fire, make a ball of meat stuffing into balls, carefully put it into the pot, and arrange eight balls in turn.
(5) Turn the burner to medium fire, and when you hear the "squeak" sound of fried meat at the bottom of the pot, carefully add half a bowl of cold water from the side of the pot, cover the pot, and stew like a frying pan sticker.
(6) When the water dries, the meatballs in the pot have been compacted and shaped. At this point, move the meatballs to a casserole or a deeper pot, add water flush with the surface of the meatballs, add the seasoning for stewing the meatballs, or adjust the taste of the soup according to personal preference, and stew the meatballs on low heat until they are soft and cooked.