450 grams of pork stuffing

250 grams of coriander

Eggs 1

60g purified water (optional)

Chopped green onion (onion always uses one onion, and onion can be used without onion)1g.

Onion 3g

Ginger broken 2g

20 grams of soy sauce

Pepper 1g

A pinch of black pepper

6 grams of salt

Sesame oil 1g

How to make coriander meatballs?

450 grams of pork stuffing and an egg. Stir in one direction with chopsticks.

After a little effort, add water, bit by bit. Fight into a ball.

Note: water can be omitted, but the amount of soy sauce and salt should be adjusted.

Add chopped onion, onion and ginger, and continue beating.

The taste of scallion is heavy. If you like the aroma of chopped green onion, you can only add green onion.

If you like the taste of onion and ginger, it's not too little to add these. If you don't like eating onions and ginger in meatballs, you can take onion Jiang Shui by soaking it (soak it in 60 grams of water for a while and then stir it into the meat).

Add soy sauce, pepper and pepper powder. Stir well.

Pepper is freshly ground. I fry pepper powder before I fry it. It would be better if there was a grinder.

Pure powder bought in the supermarket can be used without adding it. However, Zanthoxylum bungeanum powder is highly recommended to buy whole Zanthoxylum bungeanum and stir-fry it before grinding it! Very important. . . !

Sesame oil is used to enhance fragrance, and it can be used without it.

Adding salt and stirring evenly; Chop coriander and add; Finally, add sesame oil.

Chop up the coriander a little, and add more if you like. I don't like the strong smell. I think it is acceptable to add 150 ~ 250g.

Stir well and make into meatballs, which can be stored in the refrigerator overnight.