Boiled pork balls(cuan zhu rou wan zi )

Boiled pork balls

Introduction:

"Preparation of ingredients, stuffing, cooking, seasoning success!"

Production steps:

Step 1: prepare the ingredients, mix the stuffing, cook and season successfully!

Step 2: 1. Preparation: chop the meat into stuffing, stir it in the same direction until it is strong and set aside; chop the green onion, ginger and coriander, cut the bean curd into small strips, cut the tomato into hob pieces and set aside!

Step 3: 2. Mix the meat: put the onion and ginger into the meat, continue to mix well according to the original direction, then add cooking wine, soy sauce, chicken essence, pepper, continue to stir, add appropriate amount of steamed bread residue, mix well, make the meat sticky, easy to agglomerate, finally add salt according to personal taste.

Step 4: 3. Blanch the balls: heat the bottom oil, fry the Chinese prickly ash in soy sauce, take out and then fry the onion and ginger, add the persimmon after the fragrance, stir fry the persimmon under the soup and add boiling water, more water, the balls are not easy to rot! After boiling, squeeze the balls with one hand and shovel the balls quickly with a small spoon with the other

Step 5: 4. Cooking: after all the meatballs are finished, open the pot again, skim the foam and put in the tofu. When the tofu is soft, you can put in the cabbage leaves!

The sixth step: 5. last seasoning: Chinese cabbage does not need to boil for a long time, a little soy sauce, salt, chicken essence and pepper. Sprinkle coriander, drop a few drops of sesame oil can enjoy delicious!

Materials required:

Pork: moderate

Tofu: right amount

Cabbage: moderate

Scallion: right amount

Ginger: right amount

Steamed bread: right amount

Coriander: moderate

Sesame oil: appropriate amount

Pepper: right amount

Salt: right amount

Chicken essence: appropriate amount

Soy sauce: moderate

Cooking wine: moderate

Tomatoes: right amount

Flower seeds: appropriate amount

Large flap: right amount

Dry pepper: right amount

Note: 1 in order to make the meat tender and smooth, you can add a small amount of starch or egg white in the meat stuffing. 2 the meat stuffing should not be too salty, because the soup also needs seasoning! Onion is one tenth of meat, ginger is one half of onion, 3 if time is limited, do not fry pot, directly into the soup treasure is OK!

Production difficulty: unknown

Process: boiling

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Cuan Zhu Rou Wan Zi