300g pork fat and lean meat, 50g green pepper, 4g salt, 10g soy sauce, 5g cooking wine, 3g MSG, 5g sugar, 2g vinegar, 5g onion, 5g ginger, 250 oil grams, 5 grams of starch, 1 egg [1]

Production process

① Wash the bell pepper, remove the stems, and cut into rhombus-shaped pieces with a side length of 1 cm. Cut green onion and ginger into mince. Chop the fat, lean, and lean pork into minced meat, add eggs, 1 gram of salt, 2 grams of soy sauce, 1 gram of cooking wine, and 3 grams of starch. Stir clockwise until even and set aside;

②Put the oil into a pot and heat it until it is 50% to 60% hot. Use your hands to squeeze the meat filling into walnut-sized balls, put them into the oil pot, fry until they are set and take them out;

③Wok Put 20 grams of base oil in the pan, add green onion and minced ginger, stir-fry slightly, add 300 grams of cooking wine, soy sauce, oil, soup or water, then add sugar, put the meatballs in the pot after boiling, cook over low heat for about 10 minutes, add bell peppers block, and dissolve the remaining starch in water, then pour it into the pot, thicken the juice, and serve on a plate.

Method: Second Editor

Recipe Name Braised Meatballs

Cuisine Shandong Cuisine

Making Ingredients

Main Ingredients: 300 grams of pork tenderloin

Accessories: 10 grams of rapeseed, 10 grams of magnolia slices, 10 grams of carrots

Seasoning: 30 grams of egg yolk, 5 grams of white sugar, 5 grams of green onions, 5 grams of ginger grams, 5 grams of garlic, 3 grams of salt, 3 grams of cooking wine, 1 gram of MSG, 30 grams of starch (peas), 60 grams of vegetable oil, 20 grams of soy sauce

Production process

1. Wash and chop the meat into fine puree, add moistened starch and egg yolk, mix well, and squeeze it into equal-sized balls with your hands;

2. Wash the rapeseed and carrots and cut them into elephant eye slices;

3. Shred the onion and ginger, and slice the garlic;

4. Heat oil in a spoon until it is 60% hot, put the meatballs into the spoon one by one, fry until golden brown and pour out Control the oil;

5. Put a spoon on the heat, add the base oil, and fry the onion, ginger, and garlic;

6. Add the rapeseed slices, carrot slices, and magnolia slices, stir-fry, and add 250 grams of broth, add soy sauce, cooking wine, refined salt, and sugar, put the meatballs in, and simmer over low heat;

7. Add MSG, thicken with wet starch, drizzle with oil, turn it over and put it in Serve on the plate.

Nutritional Analysis Editor

Pork tenderloin: Pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine ??that promotes iron absorption. It can improve iron deficiency anemia; it has the effects of nourishing the kidneys, nourishing blood, nourishing yin and moisturizing dryness; pork tenderloin is rich in high-quality protein, with relatively low fat and cholesterol content, and can be eaten by the general population.

Food Compatibility Editor

Pork tenderloin: Pork should not be mixed with black plum, licorice, crucian carp, shrimp, pigeon meat, snail, almond, donkey meat, lamb liver, coriander, soft-shelled turtle, water chestnut , buckwheat, quail meat, and beef are eaten together. It is not advisable to drink a lot of tea after eating pork.

Carrots: Alcohol and carrots should not be eaten together, as this will cause a large amount of carotene to enter the human body together with alcohol, and produce toxins in the liver, leading to liver disease; in addition, radish is a good source of diarrhea and carrots are a tonic, so the two are best. It is best not to eat together.