Mini meatballs(mi ni rou wan )

Mini meatballs

Introduction:

"With the method of making Sixi meatballs, we made some small meatballs. The big meatballs are delicious, and the small meatballs are very convenient! If fried, do not steam, but add vegetables with stew, also very good

Production steps:

Step 1: cut pork into small cubes, add onion powder, ginger powder, pepper powder and salt, mix well.

Step 2: add two eggs and starch and mix well again.

Step 3: knead the steamed bread into flour and put it into the meat stuffing.

Step 4: wash the lotus root, peel it, cut it into small cubes and put it into the meat.

Step 5: finally, add soy sauce, stir the meat fully, take a small ball of meat, repeatedly beat in the hands, finally ball in the hands, wrapped in a layer of soy sauce, deep fry into golden yellow.

Step 6: put the meatballs into a large bowl, add the broth, soy sauce, ginger and scallion, and steam for 30 minutes.

Step 7: take out the soup and pour the starch onto the meatballs.

Materials required:

Pork: 500g

Eggs: 2

Starch: 2 teaspoons

Steamed bread: half a piece

Lotus root: 1 knot

Scallion: right amount

Ginger: right amount

Pepper powder: right amount

Note: 1, must choose pork, to refer to the "three fat, seven thin" principle. 2. Cut the meat into small pieces. Don't mince it. 3. The meatballs are wrapped with soy sauce before deep frying. The color is beautiful and easy to color. It is not easy to fry the meatballs.

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Mi Ni Rou Wan