Seasoning: Bean paste 8g sugar 8g vinegar 8g wine 8g soy sauce 15g starch (corn) 8g monosodium glutamate (MSG) 5g salt 10g ginger 5g scallion 15g garlic 15g lard (condensed) 30g each moderately

How to Make Fish Meatballs:

1. starch (8g) into a bowl of water to mix wet starch (16g) spare;

2. cut pork into minced meat and mix with salt, wet starch (16g);

2. (16 grams) standby;

2. pork cut into minced meat with fine salt, wet starch (8 grams) mix well;

3. will be finely chopped bean paste;

4. ginger peeled and washed and chopped, green onion peeled and washed and chopped;

5. will be sugar, vinegar, soy sauce, cooking wine, monosodium glutamate, fine salt and wet starch (8 grams) into a sauce;

6. pan oil Heat, with the left hand will be squeezed into 2 cm diameter meatballs, in turn under the pan fried fish out;

7. pan the remaining oil poured out, leaving a little, will be bean paste, green onions, ginger, garlic together under the pan stir-fry;

8. to be out of the smell of cooking into the adjusted juice, stir-fry, will be the pills down to the pan stir-fry can be.

For more information on fish-scented meatballs, see Mint.com Food Library/shiwu/yuxiangwanzi