Taro is rich in carbohydrates, especially high in starch, rich in B vitamins, vitamin C, protein, potassium, phosphorus, calcium and other mineral elements. In addition taro also contains fluorine which is important for teeth. Taro is not only soft and nutritious, and has a strong body, detoxification and cancer prevention, tooth cleaning and caries prevention, etc., can be used as food, used to fill the hunger to alleviate hunger, improve malnutrition and weak resistance.

Today we are back to share dishes with you. Today I bring you this drool-worthy dish to make!

Pork Balls Ingredients

One taro (about 500 grams) and 100 grams of lean pork

Egg 1 Salt 3 grams

4 slices of ginger and 2 green onions

Cooking wine in moderation Cooking oil 600 grams

Pork Balls Directions

Step 1

Prepare the ingredients. Wash and scrape the taro. I had a bit of meat left over from the fridge.

Step 2

Slice the taro and set aside in a pot.

Step 3

Put it in a pot, cool it with cold water, bring it to a boil over high heat, turn it to low heat and steam it for 15 minutes.

Step 4

The steamed taro is mashed.

Step 5

Minute the green onions, scallions and ginger.

Step 6

Put the minced meat, scallions and ginger into the taro.

Step 7

Crack in the eggs, add salt and mix well.

Step 8

Grab the filling and mix well.

Step 9

They are twisted into round balls as shown in the picture. I wore a ball made from disposable gloves, balls without gloves can be sticky.

Step 10

Heat the oil in a hot pan until it reaches 80%. Add the kneaded balls and fry. Fry on medium-low heat until golden brown. Remove and control the oil.

Step 11

Fried balls are crispy on the outside and tender on the inside. They are delicious. Cooking Tips for Pork Balls

When rolling the balls you must wear disposable gloves or your hands will be o! covered. During the bombing, there was a small fire throughout. O must remember to O! Don't stir the balls you just put in the pot. Stir when they are placed O!