Stewed balls with mushrooms and carrots(xiang gu hu luo bo men wan )

Stewed balls with mushrooms and carrots

Introduction:

Production steps:

Step 1: wash the pork and cut into small pieces, pick and wash the mushrooms, and use the cross knife for standby.

Step 2: wash and shred carrot and ginger, then cut into powder.

Step 3: put the small pieces of meat into the blender and stir them into mashed meat. Take them out and put them into a bowl. Add carrot, ginger, salt and pepper powder.

Step 4: beat the mashed meat and carrot in the same direction until the meat starts to stiffen.

Step 5: put a spoonful of oil into the hot pot. When the oil temperature is 50% hot, turn to low heat. Knead the minced meat into a ball shape and put it into the pot respectively. Turn it over after the ball bottom is set.

Step 6: when the ball is completely set, turn it gently, let the ball be heated evenly, drain the excess oil from the pan, and then put in the mushroom.

Step 7: add 2 tbsp stock (or water), cover and simmer for 5 minutes, add salt to taste.

Step 8: thicken with water starch, collect the juice and start the pot.

Materials required:

Fresh mushrooms: 12

Carrot: 1

Lean pork: 200g

Salad oil: 1 teaspoon

Pepper powder: a little

Ginger: 1 yuan

Salt: right amount

Starch: a little

Note: choose the pork with fat to lean ratio of 2:8 to make the meatballs, which is neither firewood nor greasy; the fresh flavor of fresh mushrooms is already very strong, so I don't need to mix in chicken essence and MSG

Production difficulty: ordinary

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Xiang Gu Hu Luo Bo Men Wan