condiments

300g pork

condiments

sweet pepper

50 grams

condiment

salad oil

20 grams

salt

4 grams

soybean

10g

vinegar

2 grams

monosodium glutamate

3 grams

verdant

5 grams

energy

5 grams

Cooking wine

5 grams

starch

5 grams

refined sugar

5 grams

Eggs (of hens)

1

The practice of braised pork balls

1. Wash the persimmon pepper, remove its pedicles, and cut it into rhombic pieces with a side length of 1 cm. Cut onion and ginger into powder. Chop fat pork into minced meat, add eggs, salt, 1g, 2g soy sauce, 3g cooking wine 1g, and 3g starch, stir clockwise, and then use evenly.

2. Put oil in the pot and heat it to 50% to 60% heat. Squeeze the meat stuffing into nine walnuts by hand, and fry them in the oil pan until they are solidified.

3. Put 20g base oil into the wok, add onion and Jiang Mo, stir fry slightly, add 300g cooking wine, soy sauce, oil, soup or water, add sugar, put Jiuzi into the wok, simmer for about 65,438+00 minutes, add persimmon pepper blocks, dissolve the remaining starch in water, and then pour into the wok to concentrate the juice.