Today I will share with you a very delicious leek meatball. Simple and easy to make, rich in nutrition, more fragrant than meat. Simply stir it, stir it in the pot, and the family will eat it. The fragrance is rich and the children like it very much. Not much to say, see how I operate.

Prepare, wash a handful of leeks, cut them into fine particles and put them in a basin.

Pour a spoonful of vegetable oil, stir well, and use vegetable oil to isolate the penetration of salt into leeks.

Reduce the yield of leeks and keep them fresh and tender. Add salt, thirteen spices and chicken essence and stir well.

Beat in an egg and continue to stir. Eggs can make leeks taste better.

Add three or four spoonfuls of flour, stir until it looks sticky and non-sticky, and you can shape it by hand. In this process, don't add any water, because the salt has been added, and the water in the leek itself is enough.

Next, start frying meatballs, add vegetable oil to the pot, and when the oil heats up, knead the leeks into balls by hand. At this time, the water has already come out, and it is formed by taking it casually.

When the oil burns to 50% heat, the oil level is close to smoking. Turn off the fire, squeeze out the meatballs with your left hand and dig the oil pan with your right hand.

The purpose of turning off the fire is to keep the meatballs cooked. If the meatballs stick to the spoon, you can dip it in water.

After eating meatballs, turn on medium heat and fry slowly. This process takes about 4 minutes. Finally, just fish out the oil and put it on a plate.

Take a small oil butterfly and pour in minced garlic, pepper rings, salt, balsamic vinegar and sesame oil as dipping materials, and it is finished.

Well, the leek balls are ready. The leek balls made in this way don't have so much flour, and they don't lose the original flavor of leeks.