Tofu meatballs home practices are as follows:

Materials: 300 grams of pork stuffing, 150 grams of northern bean curd, minced green onion and ginger, a green bell pepper, 3 dried chili peppers, 35 grams of Lee Kum Kee's Old Village oyster sauce, pepper, five-spice powder a little bit of cooking oil, cooking wine, balsamic vinegar, cornstarch, moderate amount.

Steps:

1, cut pork into cubes and stir into the meat mixture, stir tofu cubes into the mixture, and then stir for 10 seconds.

2, the filling into a bowl, cut the appropriate amount of minced green onions and ginger into the minced, and then a little pepper and five-spice powder, put 20 grams of oyster sauce.

3, the tofu meat filling rolled into a uniform size of the balls, in order to do a good job into the plate.

4: Heat the cooking oil in a frying pan, add the meatballs, fry until golden brown, then remove from the pan and place on a plate lined with kitchen paper to drain.

5, 1 green pepper cut into sections, prepare 3-4 dried chili peppers cut into small pieces, and then use oyster sauce to make sauce.

6, take a bowl, put 15 grams of cooking wine, 15 grams of oyster sauce, 10 grams of balsamic vinegar, add a small bowl of warm water, stir into a uniform sauce.

7: In a frying pan, leave a little oil in the pan, stir in the ginger, then add the dried chili peppers and green pepper segments and stir-fry.

8, and then under the meatballs, pour the prepared sauce, soup in the high temperature concentration, evenly wrapped ingredients, 1 minute after the pot can be discharged to plate.

9, finished.