Water chestnut balls with mash(lao zao bi qi wan zi )

Water chestnut balls with mash

Introduction:

"Usually I like to eat meatballs. It's said that mash can make meat more soft and tender. Try it and it tastes delicious."

Production steps:

Step 1: wash the fresh meat

Step 2: Chop

Step 3: Chop

Step 4: break as much as possible

Step 5: keep the knife spacing as small as possible

Step 6: add excipients

Step 7: mix well

Step 8: ginger powder should be fine

Step 9: peel water chestnut

Step 10: mince, do not over mince, add the meat and mix well

Step 11: prepare the mash

Step 12: roll the meatballs in the mash

Step 13: set up

Step 14: steam for 15 minutes

Step 15: sprinkle some green leaves

Materials required:

Pork: 500g

Mash: 50g

Water chestnut: 5

Cooking wine: moderate

Soy sauce: right amount

Starch: 5g

Ginger powder: appropriate amount

Pepper powder: right amount

Salt: right amount

Onion powder: appropriate amount

Note: don't make meat too watery

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Lao Zao Bi Qi Wan Zi