Ingredients: low-fat ground beef? 1 bowl, onion? 1/2 bowls, carrots? 1/4 bowl, spiced powder? Think about it, black pepper? More, white pepper? Less and proper amount of salt;

Exercise:

1. Beat the minced meat in a clean pot until the meat ball has no graininess by visual inspection, and it feels solid when you gently pick it up.

2, onions, carrots, cut into small particles, and then cut into mud. The ratio of the two can be adjusted freely, and the onion ratio is slightly higher and more fragrant.

3. Mix the ingredients, add seasonings, and stir while stirring, so that the meatballs will regain a solid feeling and avoid being easily scattered in the pot.

4, the secret of uniform mixing: slightly divided into two or three balls and then smashed into a ball, not allowed to stir by hand, saving time.

5. Divide the meatballs into several portions and make them by hand.

6. Oil the pan and heat it.

7. After the pot is hot, put the meatballs into the fire and press them into a round cake with a spoon. Fry both sides with high fire first to make them smell burnt.

8. After frying, turn to low heat, and continue to fry until gravy appears on the surface, reaching a hardness of five ripe (the index finger and middle finger are lightly buckled, and the thenar hardness is five points). Turn over and fry until you like it. Serve.