South fried meatballs are flat and round in shape, salty and sweet in taste, red and bright in color, soft, tender, delicious and not greasy. This is one of the typical dishes in Jinan. Raw materials:
Pig fat and lean meat 250 grams
2 grams of refined salt
25 grams of soy sauce
Nanjiu15g
Sugar10g
Clear soup 250g
Egg white 1 piece
Wet starch 30g
5 grams of chopped green onion
Jiang Mo 2 grams
Zanthoxylum oil10g
200 grams of white oil (about 60 grams) Method: 1, wash the fat and lean pork and cut it into 0. 15 cm square dices (Jinan chef has an unpleasant adjective called the size of a fly's head), put it in a bowl, add 5 grams of refined salt and soy sauce, 5 grams of Nanjiu, chopped green onion and Jiang Mo and mix well, then add egg white and wet. 2. Put the frying spoon on a small fire, add white oil, when it is 30% hot, put the frying spoon end away from the fire hole, squeeze the meat stuffing into balls with a diameter of 2 cm, spoon them one by one, fry them on a small fire until they are four-cooked, turn them over, flatten them with a hand shovel and continue frying until they are eight-cooked, decant the oil, and add clear soup, soy sauce and sugar to simmer until the soup remains.
At that time, add Shao wine and wet starch, gently shake well, pour pepper oil, and serve in a plate. Note: 1, the pork should be fat and lean, and the appropriate ratio of fat to lean is 3:7. If the meat is too thin, the meatballs will be too hard, which will affect the quality of the dishes. 2. When the meatballs are fried with a spoon, you should move the frying spoon at any time to avoid frying. After frying, turn it over with a large spoon, and don't turn it over, which will affect the shape of the dish. 3. At school, Mr. Cheng Lao, the master chef of Jufengde Hotel, demonstrated this dish. Instead of adding soy sauce, he used freshly fried tender juice, and the color was more vivid.
View the original post > >