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Practice of burning meatballs with mung beans
1. Material: 200 grams of green beans, 400 grams of pork, 40 grams of shrimp skin, 2 onions and 2 parsley.

2. Get out of the pot, put the green beans into the pot and boil them in water. The shrimps are soaked in advance.

When cooking green beans, cut the shallots into small pieces, add them to the meatballs inside, and cut them a little to taste.

4. Cut the coriander into powder. A little coriander can add flavor to meatballs.

5. Cut the soaked shrimp into powder for later use. It is not easy to cut with the Chinese knife-shaking method. It's easier

6, after cooking, put it in cold water to cool, and then cut into small pieces.

7, the pig's front leg meat is ground to make the meat sticky.

8. Add a little water to the minced meat, then put the sauerkraut into the minced meat and stir well.

9. Then knead it into a small circle by hand. About the size of a ping-pong ball.

10, boil water from the pot. After the water is boiled, put the mung bean balls into the pot and steam them for about 10 minutes, then take them out.