Braised mushroom meatballs in soy sauce(jiang shao xiang gu rou wan )

Braised mushroom meatballs in soy sauce

Introduction:

"On weekends, we often make more meatballs and freeze them. When we work overtime and come back late, we can directly take them out to cook soup or cook. We can have a rich dinner soon."

Production steps:

Step 1: prepare the ingredients.

Step 2: Chop pork into meat paste, add ginger and onion.

Step 3: cut mushrooms into small pieces.

Step 4: crush the tofu.

Step 5: put Lentinus edodes and tofu into meat paste, add salt, five spice powder and soy sauce.

Step 6: burn a little hot oil, pour it into the stuffing and stir well, then the stuffing will be mixed well.

Step 7: squeeze out a ball with your thumb and index finger, knead it round in the palm of your hand, and then beat it down in the hearts of your hands again to make the balls energetic. Do all the balls in turn and put them in order.

Step 8: heat the oil and put in the meatballs.

Step 9: deep fry over medium heat until golden and remove.

Step 10: pour a little oil into the pot, heat up the oil, pour the minced ginger, and then put in the fried meatballs.

Step 11: add soy sauce, add a little sugar, add a little boiling water, stew for 3-5 minutes, add a little vinegar, add starch to thicken, add scallion to plate.

Materials required:

Pork: 4 quantities

Mushroom: 6

Tofu: 2 quantities

Scallion: right amount

Ginger: right amount

Soy sauce: moderate

Salt: right amount

Vinegar: right amount

Five spice powder: appropriate amount

Sugar: a little

Starch: a little

Note: put a little white vinegar and sugar into the pot before cooking.

Production difficulty: simple

Technology: deep fried

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Jiang Shao Xiang Gu Rou Wan