material

Ingredients: pork stuffing, gourd ladle, coriander, ginger slices, ginger grains, soy sauce and salt.

Keywords auxiliary materials, starch, egg white, pepper oil,

working methods

1. Chop coriander, mix with starch, egg white and pork stuffing, add some pepper oil and sprinkle some salt. I don't like monosodium glutamate, so I omitted it.

2. Stir the pork stuffing evenly and make it into a ball with a small spoon;

3. Blanch the washed ladle with water and drain it for later use;

4. Pour the oil into the pot. When the oil is seven minutes hot, fry the prepared meatballs in the oil pan until golden brown, scoop up and drain the excess oil, and put them in a bowl for later use;

5. after frying the meatballs, the rest of the pot is used for frying. It's actually quite simple. After the ginger slices are fried, pour the fried meatballs into the pot again, pour in the right amount of soy sauce, add the right amount of water (or broth), and cook over high fire until the juice is collected. Pour meatballs into a spoon-paved plate, sprinkle with some coriander and Ye Er, and you're done!