Fried meatballs

Fried meatballs

Introduction:

"It's still a new year's dish, ha ha. Now it's in the menu. Fried meat dumpling is a dish that my mother-in-law has to cook on the second day of February, the Mid Autumn Festival, the winter solstice and the Chinese New Year. It is also a must-have dish on the banquet table. There are lotus root mud, yam, radish, which are added with water chestnut. Make a kilo of meat first, and then you can make it yourself. "

Production steps:

Step 1: prepare the ingredients first.

Step 2: dice the fat.

Step 3: dice the lean meat and chop it again

Step 4: ginger and onion. (with Scallion)

Step 5: chop the water chestnut.

Step 6: put the chopped meat, water chestnut, ginger and scallion in the basin.

Step 7: get a chicken.

Step 8: add raw powder, soy sauce, salt, cooking wine and sugar.

Step 9: add water while stirring, according to the time to stir, absorb the water, and then add the next water

Step 10: heat the pan and add oil to heat it.

Step 11: knead the meatball at the mouth of the left hand.

Step 12: scrape off the meatballs with a spoon in your right hand

Step 13: fry in a pan. Deep fry until yellowish.

Step 14: deep fry the meatballs in turn.

Materials required:

Pork foreleg: 500g

Water chestnut: 100g

Egg: 1

Ginger: right amount

Scallion: right amount

Raw meal: 45g

Water: 135g

Soy sauce: 15ml

Salt: a little

Cooking wine: moderate

Sugar: a little

Note: 1, pork choose pig forelegs, 3 fat seven thin will not be too firewood. 2. Add water while stirring. The water content of meat is different. 3. You can try one at first. If you're old, add a little more water.

Production difficulty: ordinary

Technology: deep fried

Production time: half an hour

Taste: salty and fresh