Vinegar meatballs(cu liu rou wan zi )

Vinegar meatballs

Introduction:

"The meatballs with sweet and sour taste better. It's sweet and sour, which is very appetizing."

Production steps:

Step 1: pork stuffing

Step 2: put the meat on the chopping board and add a little water.

Step 3: chop a little more.

Step 4: wash Chinese cabbage and green onion.

Step 5: finely chop the green onion, and add part of the green onion into the meat.

Step 6: Cut Chinese cabbage into small sections.

Step 7: add all the ingredients to the meat.

Step 8: stir until sticky.

Step 9: take the oil pan, make the meat into a ball shape, put it into the oil, and fry it over low heat.

Step 10: pick up and drain.

Step 11: heat the oil in the pan again, put in the meatballs and fry again (about half a minute).

Step 12: remove and drain the oil.

Step 13: leave a little oil in the pan and pour in the cabbage.

Step 14: add a little salt to taste, stir fry and serve on plate.

Step 15: adjust the seasoning and add half a bowl of water. (except sesame oil and ketchup)

Step 16: stir fry shredded chives in oil pan.

Step 17: pour in the sauce and bring to a boil over medium heat.

Step 18: mix the meatballs in the pan.

Step 19: add ketchup and sesame oil and turn off the heat.

Step 20: put it on the cabbage while it's hot.

Materials required:

Pork stuffing: 380g

Chinese cabbage: 450g

Green onion: Three

Onion powder: appropriate amount

Egg: one

Starch: 1 tbsp

Ginger powder: a little

Soy sauce: 1 tbsp

Cooking wine: 1 tbsp

Salt: a little

Sugar: 2 tbsp

Vinegar: 2 tbsp

Shredded scallion: a little

Sesame oil: a little

Ketchup: 1 tbsp

Note: meat filling with the best choice of three fat seven thin, so good taste.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Cu Liu Rou Wan Zi