How to braise meatballs to taste good?

Materials?

Meatball material

500g pork.

An egg

Horseshoe (peeled) can also use 200 grams of lotus root.

20g chopped green onion

Jiang Mo 8 grams

Proper amount of soy sauce

Proper amount of old pump

Appropriate amount of oyster sauce

Proper amount of cooking wine

Appropriate amount of pepper

A tablespoon of starch

Proper amount of salt

Braised sauce

Onion amount

Ginger amount

1 octagon

Proper amount of cooking wine

Medium fuel consumption

Proper amount of soy sauce

Proper amount of old pump

Appropriate amount of starch

Rock candy (I didn't put it, I don't like sweetness) 4 or 5 pieces.

Proper amount of fermented bean curd

The practice of braised pork balls?

Fat meat and lean meat are three points fat and seven points thin, (28 is fine, too thin balls are dry) chop, not too broken, I am twisted.

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Chop the horseshoe, be sure to cut it, don't twist it, or the juice of the horseshoe will flow out, which is too firewood.

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Add all meatball materials except horseshoe, minced onion and ginger, soy sauce, soy sauce, cooking wine, oil consumption, eggs, pepper, starch and salt to the meat stuffing.

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Use two pairs of chopsticks to hit in one direction and hit hard, just like hitting sesame sauce. If it is too dry, add some broth or water and beat it again, and repeat it several times until the meat is sticky.

My shoulders and arms hurt, so I must exercise. Don't add too much water, horseshoes are juiced.

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Add chopped water chestnut and stir well.

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After stirring evenly, take a proper amount of meat stuffing and beat it upside down with both hands. The left hand fell to the right hand, and the meat in the right hand fell to the left hand, throwing a bright ball.

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Heat the oil pan to 70-80 minutes, put the mashed meatballs into the hot oil pan, turn the heat down for 2-3 minutes, and then push them with a colander after the meatballs are basically shaped.

You can't have too little oil, you can basically pass meatballs.

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Deep-fried until the meatballs are golden in surface and hard in shell. Leave a little base oil in the pot.

Stir-fry onion and ginger until fragrant. Add boiling water, light soy sauce, light soy sauce (optional), oil consumption, cooking wine, fermented milk (not much) and crystal sugar to boil. Add meatballs and continue to cook until the water boils.

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After the fire boils, turn to low heat and stew for about 20 minutes. At this time, you can taste the salty taste and add salt to taste.

While waiting, you can blanch the vegetables, put some salt in the water and set aside.

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The fried meatballs are not completely cooked, so they must be stewed on the spot to taste.

After the meatballs are cooked, take them out and put them on a plate, leaving some soup in the pot.

Add the prepared wet starch to the remaining soup, boil it and pour it on the meatballs on the plate.

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You can also eat it this way: 1 stew until the soup is less than half, and stew with cabbage and tofu is also delicious. 2 take out half a meatball, put it on a plate, take out some soup, wet the starch and cook the juice; Stewed cabbage tofu with half a meatball and some soup, especially frozen tofu, is delicious.

skill

1, you can't put too much water in the meat stuffing, otherwise it's too thin to add horseshoes and the meatballs can't be formed.

2, the meatballs must be dripped, and the dripped meatballs taste good.

3, the size of the meatballs depends on what you like, and the stew takes a long time.

4, the salt in the meatballs should be added less, and salt should be added when stewing. If the meatballs are too salty, there's nothing I can do.

If you cook too many meatballs at one time, you can freeze them quickly and don't have to thaw them next time.

6. You can also skip calla lilies. Lotus roots can be rubbed with a brush and then chopped.