Braised pork balls with green vegetables(qing cai shao rou wan )

Braised pork balls with green vegetables

Introduction:

"I believe many people like meatballs very much, and there are many different ways of doing it. Whether it's boiled soup, fried or braised in brown sauce, they are all delicious dishes on the table, so it's also my dish! Today's "shaorouwan with green vegetables" was made for the first time, but it was unexpectedly delicious. After frying, the meatballs become delicious and delicious. With the combination of green vegetables, they taste more fragrant and greasy. They are deeply loved by family members! "

Production steps:

Step 1: prepare the ingredients: pork stuffing, scallion and minced ginger

Step 2: put an egg, salt, scallion and ginger (2 / 3 each), pepper, corn starch 4 tbsp (chicken essence optional) into the meat filling

Step 3: after the seasoning is put in place, stir with chopsticks in one direction until the meat is strong and sticky

Step 4: wash the vegetables and set aside

Step 5: pour a little more rapeseed oil into the pot (other edible oils can be used), open the medium heat for 5 layers, turn to medium heat when hot. Extrude the round meatballs from the mouth of the tiger, then spoon them into the oil pan and fry them

Step 6: deep fry the meatballs until 9 layers are cooked or fully cooked. Remove (keep the color golden and don't fry the meatballs)

Step 7: pour out the excess oil, leave a proper amount of base oil, put in the remaining onion and ginger powder, stir in the fire

Step 8: stir fry the vegetables for a while, add fresh soy sauce, sugar and a little soy sauce, stir fry evenly

Step 9: put in the fried meatballs and pour in some water, stir well, cover the pot and cook for 2 minutes

Step 10: when the soup is almost finished, add the thin thicken and stir fry evenly

Step 11: it's delicious when it's hot!

Materials required:

Pork stuffing: 300g

Green vegetables: 150g

Oil: right amount

Salt: right amount

Shallot: moderate

Ginger: moderate

Egg: one

Corn starch: 4 teaspoons

Pepper: right amount

Fresh soy sauce: right amount

Veteran: a little

Precautions: 1: the meat must be stirred in one direction, so that the meatballs will not be loose. 2: the oil temperature of fried meatballs should not be too high, and always keep the low heat. 3: the cooking time can be shortened after the meatballs are fried, so that the vegetables can keep green. 4: the meatballs can be made more at one time, and then put into the refrigerator for frozen storage, no matter making soup, braised or hot pot, they can be taken out for consumption at any time

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and sweet

Chinese PinYin : Qing Cai Shao Rou Wan