How to make braised meatballs in old Beijing

Main Ingredients

Pork

500g

Dry Steamed Buns

200g

Supplementary Ingredients

Scallion

Shallow Onion

Salt

Among Other Ingredients

Oil

Among Other Ingredients

Sweet Sauce

Among Other Ingredients

Sugar

Among Other Ingredients

Sugar

White Pepper

Amoung Others

Sugar

Amount

White pepper

Amount

Egg

Amount

Corn starch

Amount

Step by step

1. The meat mixture is stirred well with the onion and ginger water,

2. I washed and chopped the onion and ginger into chopped rice, and then steeped it with boiling water A little, after cooling add starch into a thin paste, with a thin paste to beat the meat filling (do not use the inside of the onion, ginger because with onion and ginger fried will have a black color, affecting the color and shape). Then add the egg and continue to mix in one direction.

3. Add corn flour paste, and finally adjusted to the meat mixture, repeated wrestling on the strength.

4. Oil to do 40% hot, the next squeeze good balls,

5. Fry until half-cooked out, wait for the oil temperature rise to 70% hot when the re-fried balls until golden, out of the oil control.

6. out of the pot