Materials:
1. 500g of beef stuffing
2. 200g of pork stuffing
3. 300g of shrimp dumpling skins
4. 50g of Spicy Hot Pot Base
5. Soy sauce, cooking wine, salt and white pepper powder in appropriate amount
7. Cooking oil in appropriate amount
8. Water in appropriate amount
Method of preparation:
1. Mix beef stuffing and pork stuffing, add chopped green onion, ginger and garlic, soy sauce, cooking wine, salt and white pepper powder, mix well and then put it into the refrigerator to chill for 30 minutes.
2. Take out the beef stuffing, add the spicy hot pot base, mix well and divide into small balls of the same size.
3. Cut the skin of shrimp dumplings into small pieces and roll them into thin slices with a rolling pin.
4. Soak the cut pieces of shrimp dumpling skin in water and drain.
5. Take a small bowl, add appropriate amount of soy sauce, cooking wine, salt and white pepper, mix well to form a sauce.
6. Pour in a pot of cooking oil, heat to 70%, add the meatballs and fry until golden brown.
7. In a pan, leave the oil in the bottom, put in the onion, ginger and garlic to stir-fry to get the flavor, and pour in the sauce to boil.
8. Pour the fried meatballs into the pot, add appropriate amount of water, cover and cook for about 3 minutes, until the meatballs are cooked through can turn off the heat.
9. Pour the cooked croquettes and sauce into a bowl, sprinkle with chopped green onion and enjoy.
Making Points:
1. The ratio of beef filling and pork filling can be adjusted according to your taste.
2. The skin of shrimp dumplings can be soaked in water, which can prevent sticking when frying.
3. The oil temperature should not be too high when frying the dumplings to avoid frying.
4. Don't overdo the amount of water when cooking the balls, so as not to affect the taste.