Pepper oil meatballs are a traditional Shandong dish, which is the taste of our hometown in Shandong. It is also a very delicious next meal. In the past, during the Spring Festival, my parents loved to eat fried meatballs, and then they would make them into Chili oil meatballs or steamed meatballs. Now it is no longer fried during the Chinese New Year, and you can eat it at any time. So how can we make Jiaoyou meatballs with tender outside and bright juice inside? I'll share my experience with you ~ ~

Material 1?

300 grams of pork (fat 3:7 or 4:6)

Eggs 1

30 grams of onion

Ginger 1 small pieces

Starch 30g

20g of sweet noodle sauce (I don't have yellow sauce in the old recipe, so I can use sweet noodle sauce or soy sauce instead).

A little pepper powder, or thirteen incense

Sesame oil 1 spoon

2 tablespoons water

A little cooking wine

Material 2?

2 tablespoons of soy sauce (usually soup spoon, soy sauce is ordinary soy sauce, if you use soy sauce, you'd better put some soy sauce, so that the color of the meatballs will look good)

Vinegar 1 spoon (both mature vinegar and balsamic vinegar are acceptable)

Sugar 1 spoon

Cooking wine 1 spoon

Clear water half bowl

Starch 1/2 tablespoons

2 grams of salt

How to make jiaoyo meatballs?

Chop pork into minced meat or buy minced meat directly.

Add sweet noodle sauce, sesame oil, chopped green onion, Jiang Mo, starch, eggs, pepper powder and cooking wine to the meat stuffing.

Beat the meat evenly in one direction, then add water, or continue beating in the original direction until the meat is firm.

Scoop a spoonful of meat stuffing on the left palm with a spoon, then grasp the meat stuffing with the fingers of the right hand and throw it to the left palm, and go back and forth several times, the meat stuffing will become tight and delicate, and then form a smooth ball; You can put the mixed meat stuffing in the refrigerator 1 hour before making meatballs. It's best to deal with them. When making meatballs, the meat stuffing will not stick to your hands, and the surface of meatballs will be smoother.

Take a plate, pour some dry starch and roll balls in it.

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Shake the rolled meatballs in your hand a few times and shake off the excess dry starch.

Wrap all the balls with dry starch; It's best to start frying meatballs wrapped in dry starch immediately. If you stay for a long time, the starch will be saturated with meat stuffing.

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When the balls are wrapped with dry starch, the oil should be heated in the pot; Then insert the chopstick head into the oil. If there are dense bubbles around the head of chopsticks, you can put meatballs in. Fry the meatballs with low fire until they are golden yellow, or not too big, to avoid burning the outside of the meatballs and undercooked inside: I fried them with beans, so the fried meatballs are golden yellow, and those fried with salad oil are golden yellow.

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In another wok, scoop a little oil from the fried meatballs, add onion, ginger and garlic and stir-fry until fragrant.

Stir the seasoning juice again and pour it into the pot (put all the seasoning juice ingredients into the bowl in advance and mix well for use, so as not to worry) and boil.

Immediately pour in the fried meatballs.

Just thicken the meatball juice slightly; I found the soup of bibimbap delicious, so I can leave more and the juice should not be too dry.