Coke Sauteed Pork Balls with Brown Sauce(jiao liu wan zi )

Coke Sauteed Pork Balls with Brown Sauce

Introduction:

Production steps:

Step 1: 1, green onion, ginger powder, pour into the cooking wine, grasp a few times, let the taste of green onion and ginger release into the cooking wine as soon as possible.

Step 2: 2. Cut onion, ginger and garlic into small pieces.

Step 3: 3. Side dishes: blanch soaked Auricularia auricula and tear it into small pieces. Slice carrot and cucumber.

Step 4: 4, sweet potato starch half bowl, with a small amount of water bubble, remove pimples.

Step 5: 5. Add an egg, half a teaspoon of yellow sauce, cooking wine soaked with onion and ginger (not onion and ginger), soaked sweet potato starch, a little salt and pepper to the minced meat.

Step 6: 6. Stir the meat stuffing in one direction by hand and beat it to make it strong.

Step 7: 7. Heat the oil in the pan to 60%, squeeze the balls into the pan, deep fry until yellowish and remove. Don't make the balls too big, just the size of longan.

Step 8: 8. When the oil is 70% hot, deep fry the meatballs until golden. The first frying makes the meatballs mature, and the second frying makes them crisp.

Step 9: 9. Pour the side dish twice with the hot oil of fried meatballs to make it half cooked.

The tenth step: 10, the seasoning juice in the bowl: two spoons of cooking wine, three spoons of soy sauce (no soy sauce), a little sugar, pepper and water starch.

Step 11: 11. Put a small amount of oil in the pot and saute the onion, ginger and garlic slices until fragrant.

Step 12: 12. Pour in the juice.

Step 13: 13. Pour in the side dishes.

Step 14: 14. Pour in the meatballs and stir fry them evenly, so that each meatball is covered with juice.

Step 15: 15, finally along the edge of the pot with a small amount of vinegar, you can start the pot. Vinegar can not be too much, the requirement is to smell vinegar, eat vinegar.

Materials required:

Minced pork: right amount

Carrot: right amount

Cucumber: moderate

Auricularia auricula: right amount

Eggs: right amount

Sweet potato starch: right amount

Scallion: right amount

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Soy sauce: right amount

Salt: right amount

Pepper: right amount

Soy sauce: right amount

Sugar: right amount

Starch: appropriate amount

Edible oil: right amount

Note: do Jiaoliu meatballs three to three do not: 1, to put onion ginger water, do not put onion ginger powder, otherwise fried out of the meatballs have black spots. 2. To put yellow sauce, do not put soy sauce, otherwise the taste is not fragrant. 3. To put sweet potato or potato starch particles, do not put corn starch, or fried balls are not crisp. For authentic Jiaoliu meatballs, winter bamboo shoots, edible fungus and green garlic should be used as side dishes. If you don't pay attention to them, you can use whatever is suitable at home. Use hot oil to drench the side dishes first, then you don't have to fry the side dishes before you slip the balls.

Production difficulty: ordinary

Technology: deep fried

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Jiao Liu Wan Zi