Jinling meatballs belong to Jiangsu and Zhejiang cuisine.

Features: Soft, waxy and mellow, crispy and fragrant, thick soup and rich taste.

Efficacy: This dish is rich in nutrients such as protein, calcium, phosphorus, iron, vitamins and carbohydrates. It has the effects of nourishing liver yin, nourishing kidney liquid, and moisturizing the stomach and intestines.

Main ingredients: 500g pork, 200g shrimp, 200g water-haired tendon.

Ingredients: Appropriate amounts of green vegetables, ginger, green onions, cooking wine, soy sauce, refined salt, monosodium glutamate, pepper, chicken powder, peanut oil, and cornstarch.

Preparation method:

(1) Chop the pork, shrimp, ginger, and green onions into minced pieces, put them into a bowl, and add refined salt, monosodium glutamate, pepper, cooking wine, and chicken powder Mix well. After boiling the tendons, rinse them with cold water.

(2) Shape the meat filling into balls, dip them in cornstarch, fry them in oil for 3 minutes, then take them out.

(3) Add oil to the pot, add green onions and ginger, stir-fry, add cooking wine and soy sauce, add tendons, cook for 5 minutes, add meatballs, top with green cabbage leaves, and simmer for 30 minutes , pick out the green vegetable leaves, take out of the pot and serve.

Technical key:

1. The pork should be appropriately fat and lean. A little fat will make the meat more fragrant.

2. When making meatball fillings, chop them into pieces, not into puree.

3. The meatballs should be the same size.

4. Fry it quickly over medium heat, being careful not to fry it, so that it is tender inside and crispy on the outside.

The above information comes from Baidu Encyclopedia

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