Sixty Meatballs (lion's head)

Ingredients: 500g of pork, 1 egg, 50g of mushrooms, 20g of ginger, 10g of green onion, 5g of salt, 20g of cornstarch, 2 seasonings, 2g of peppercorns, cooking oil

Step by step:

1, first of all, we wash the mushrooms, cut them into cubes, and put them in a plate for spare

2, ginger, peeled and cleaned, chopped into pieces, green onion also chopped into pieces, because it's easy to paste when frying. Peeled and washed, minced, green onion also minced, green onion to come a little less, because the fried easily paste

3, pork stuffing into a large bowl, add just cut into the diced mushrooms, green onion, minced ginger, 10 ml of cooking wine to deodorize.

4, and then add 10 ml of soy sauce, 5 ml of dark soy sauce, 5 grams of salt, 2 grams of pepper, and stuffing pepper is an essential seasoning, stirring evenly in the same direction on the strength.

5, after the meat mixture on the strong, we then add water, generally a catty meat we add 2 two water can be.

6, the bowl and then add 20 grams of cornstarch, mix well, the filling we are ready.

7, add cooking oil in the pan, oil temperature 6 into the heat, we knead the meat into a ball-shaped, down when the pan down the side.

8, fry the balls until set and then fish out.

9, the following we began to stew meatballs, boiling pot pour water, pot add salt, pepper, ginger, scallions, soy sauce, water boiling into the fried meatballs, again after the pot is open and stewed on low heat for 30 minutes can be.

Summary:

1, meat filling fat 4 lean 6 more delicious.

2, stirring the meat mixture, should be stirred in the same direction, so as to be better on the strength.

3, when frying the balls, the shape can be, should not be fried for too long.