1. Skinned pork is 65,438+0,000g, peeled raw calla lily is 200g, and tender ginger is 50g. Put it in a blender and grind it into minced meat. Add salt, monosodium glutamate, appropriate amount of corn starch, soy sauce and two eggs, and stir well in one direction by hand. You can shoot about 50 grams of water into it (add water while stirring).

Second, prepare a small bowl of water for standby. After the oil pan is heated to 70 degrees, grab a mass of meat stuffing with your left hand and squeeze out round meatballs. Take a household porcelain spoon in your right hand and soak it in a small bowl of water first (to prevent the meat from sticking). Then scrape the meatballs on the spoon and put them in the oil pan, and fry them one by one in the oil pan until they are golden and not bubbling.

Thirdly, the fried meatballs can be steamed in a bowl, or in a hot pot, or other vegetables can be added to make soup, which is delicious.

You don't need to fry the above, just boil a pot of boiling water, such as adding meatballs and cooking them, and picking them up for various dishes.

The most important thing in making meatballs is to mix the meat with the ingredients. Although the meatballs are fried, the oil will not be reduced, and some oil will seep out of the meat. Just fry the meatballs in the oil pan for a while, and the surface will solidify. If fried thoroughly, the meatballs will be old, and only frying the skin will not have any impact on health. Meatball skin slightly Huang Shi, out of the pot. It's still raw inside at this time. Add seasoning to stew thoroughly when eating.