material

Raw materials:

650g pork stuffing, 1 egg, 4 horseshoes, half steamed bread, minced onion and ginger+sliced onion and ginger.

Seasoning:

Soy sauce and cooking wine 1 tsp soy sauce 1 tsp salt, 2 tsp water starch (dry starch 1 tsp water 1 tsp), 6 aniseed peppers 1.

working methods

1. Wash and dry pork, chop it into stuffing, not too fine;

2. Peel and chop the horseshoe; Cut the steamed bread into small squares;

3. Beat the eggs into minced meat, add minced onion and ginger, add all the "seasonings" except pepper aniseed, beat in one direction, and add a few drops of water to beat together. Then add chopped horseshoe and diced steamed bread and mix well;

4. Make the meat stuffing into balls;

5. Add oil to the pot. When it is 60% hot, add meatballs and fry until the surface is golden, and take out and drain the oil;

6. Add the right amount of water to the casserole, add the fried meatballs, onion ginger slices and pepper aniseed, adjust to the soy sauce of your favorite color, turn to low heat after boiling, and then remove the meatballs;

7. Continue to boil the soup left in the casserole, add water starch (except weight) to thicken it until it is thick, pour sesame oil on it, and then pour it on the meatballs.

skill

1, you might as well make more at a time, fry and let it cool, and then put it in the refrigerator for freezing. It is very convenient to stew or stew Chinese cabbage directly when necessary;

2, this weight can make more than a dozen balls. The traditional four-happiness Meetballs are relatively large, but it is best to make them smaller at home to facilitate eating;

3. Adding steamed bread can make the taste of meatballs softer;

4. The last step 7, stew can also be changed into steamed vegetables. If it is steamed, the fire will last for about 15 minutes.

Four Joy Meatballs

material

Pork stuffing 500g, egg 1 piece, 3 tablespoons of soy sauce (45ml), 2 tablespoons of cooking wine (30ml), Jiang Mo 1 teaspoon (5g), water starch 50ml, chopped green onion 1 teaspoon (5g), water 80ml and oil 800ml (actually,

working methods

Wash the pea seedlings and decorate them on the outer ring of the plate for later use.

Add chopped green onion, Jiang Mo, soy sauce (65,438+0 tbsp, 65,438+05 ml), cooking wine (65,438+0 tbsp, 65,438+05 ml), salt, eggs, and water starch (2 tbsp, 30 ml) into a pork stuffing, and use chopsticks.

Divide the reconciled pork stuffing into 4 parts, dip your hands in a little water, and then make a big meatball.

Heat the oil in the pot with a big fire. When it is 80% hot, gently put the big meatballs in, carefully roll the meatballs, and let them be heated evenly to keep their shape. (Because the meatballs are relatively large, the upper part will come into contact with oil. You can scoop up the hot oil in the pot with a spoon and pour it on the meatballs repeatedly. ). After the meatballs are completely discolored, use a colander to scoop up and drain the oil for later use.