Balsam pear meatballs(ku gua rou wan )

Balsam pear meatballs

Introduction:

"If you can't accept the taste of bitter gourd, you can try this. It's a little bitter, a little sweet, a little spicy and a little salty. It's simple, nutritious and delicious. Balsam pear is cold and bitter. It enters the heart, lung and stomach. It has the functions of clearing heat and thirst, lowering blood pressure, blood lipid, blood sugar, beauty and promoting metabolism. It can increase appetite, invigorate spleen and appetizer, diuresis and blood circulation, reduce inflammation and fever, clear heart and clear eyes

Production steps:

Step 1: wash the pork leg, cut it into small pieces, and then roughly chop it into granules (don't chop it too thin, cut it carefully and roughly)

Step 2: wash balsam pear, cut off both ends, remove the pulp, rinse, cut into thin slices, and then chop into fine particles

Step 3: Chop ginger into small pieces

Step 4: put the meat in the container, add ginger, cooking wine, salt, dry starch, stir clockwise, add balsam pear, stir well

Step 5: add water to the pot and bring to a slight boil. Turn the heat down. Turn the meat stuffing into meat balls and put them in turn. Turn the heat up and bring to a boil. Skim the foam and turn the heat down. Add red pepper, salt and sugar. Cover and cook for about 20 minutes. Thicken with starch

Step 6: put it on the table, a little bitter, a little salty, a little spicy, a little sweet, the taste of happiness

Materials required:

Pork leg: About 300g

Balsam pear: 1

6 red peppers

Ginger: right amount

Cooking wine: moderate

Starch: right amount

Salt: right amount

Sugar: right amount

Note: the proportion of fat and lean meat according to personal preferences, pregnant women should not eat more bitter gourd

Production difficulty: ordinary

Process: boiling

Production time: three quarters of an hour

Taste: bitter

Chinese PinYin : Ku Gua Rou Wan