A Must-have for Chinese New Year-sweet Taro Balls

Name: A Must-have for Chinese New Year-sweet Taro Balls
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork belly; 1/2 Big taro; 1 carrot; 5 tablespoons squash powder; Some ginger; Some very light blue; 3 teaspoons salt; 1 tablespoon Soy sauce; 1.5 tablespoons Cooking Wine; a little Oyster sauce; a little White pepper; a little Sugar

by Poetic heart

4.7 (1)

Favorite

3

Difficulty

Normal

Time

1h

Serving

2

During the New Year, every household will make a lot of meatballs, fish balls, and various vegetable balls, which means reunion and happiness.
Among the many balls, my favorite is this taro small balls that I have modified. Because the pork belly is added, the taste is very loose, and the taro shreds with flour powder and sweet carrot shreds are intertwined. The outer skin is crispy, the filling is soft, the fragrance is strong, and it is not oily or greasy. Whether it is eaten right now, braised in brown sauce, or boiled in soup and hot pot, it is good. "

A Must-have for Chinese New Year-sweet Taro Balls

1. Raw material diagram.

2. Wash the taro, peel it, and shred it.

3. Wash the carrots and shred them.

4. Chopped pork belly into minced meat.

5. Cut the taro shreds and carrot shreds with a knife a few times to make shorter shreds, and then pour them into the pot with the minced meat.

6. Stir in all the above seasonings, add green onions and minced ginger, and mix well.

7. Add 4 tablespoons of sweet potato powder, put on gloves and stir well in the same direction for a while.

8. Make balls of the same size one by one.

9. Heat oil in the pot, when the oil is 6 or 70% hot, add the balls in sequence. (One by one, not all down together)

10. Fry until the surface is slightly golden, and remove the oil control when it is about 8 mature.

11. Heat the oil in the pan again, pour in the fried meatballs and fry them again until the surface is golden and the fillings are fully cooked, just remove the oil to control.