Jiao Liu Meatballs
Pork stuffing 500g | Water chestnut 5 |
Agaric 1 small handful | Carrot 1 root |
Green pepper 1 root | Eggs 1 |
Onions 1 root | Ginger 1 block |
Step 1
1. Prepare the ingredients and soak the fungus in advance.Step 2
2. Grind the ginger into minced ginger, chop the green onion and pour it into the meat filling.Step 3
3. Pour in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 teaspoon of salt, and a little five-spice powder, and stir evenly.Step 4
4. Then beat in an egg and stir into the meat filling.Step 5
5. Peel the water chestnuts, cut into small cubes, and pour into the meat filling.Step 6
6. Then add 2 small spoons of starch and stir until the meat filling is thickened.Step 7
7. Pour peanut oil into the pot. After the oil is hot, squeeze the balls into the pot with your hands.Step 8
8. Fry the meatballs until golden brown, then place them on a drain rack to drain the oil.Step 9
9. Cover the plate with absorbent paper and place the meatballs on the absorbent paper to absorb the oil.Step 10
10. Wash and peel the carrots, core the green peppers and cut them into diamond-shaped slices. Wash and remove the stems of the fungus.Step 11
11. Pour oil into the pot, add green onion and ginger to the pot, add the fungus and stir-fry.Step 12
12. Then add the carrots and fry until soft.Step 13
13. Prepare a bowl of sauce, 1 spoon of soy sauce, 2 spoons of vinegar, 1 tsp of sugar, 1/2 tsp of salt, 3 tsp of starch, pour in water, mix well, and pour into the pot.Step 14
14. Pour the meatballs and green peppers into the pot in batches, stir-fry over high heat to reduce the juice.Step 15
15. Serve the meatballs on the plate while they are still hot, and you are ready to eat. Cooking tips for Jiao Liu Meatballsa. The meatballs must not be stewed in the pot for too long, otherwise the skin will not be crispy.
b. For a summary of the introduction of complementary foods, you can check it out on my Weibo @小Prince Notebook :)