Braised Pork Balls with Cabbage
1.
First make the meatballs. Finely chop green onion, ginger, and onion.
2.
Pour the green onions, ginger, and chopped onions into the meat bowl, add dark soy sauce, light soy sauce, salt, sugar and a spoonful of flour.
3.
Stir evenly into meatball filling.
4.
Pour a lot of oil into the pan, and the temperature of the oil reaches about 70 degrees. Use a small spoon to scoop the meatball filling into the pan one by one.
5.
Fry slowly over medium heat.
6.
Fry until golden and remove.
7.
Wash the cabbage to control the moisture.
8.
Cut a few knives at will.
9.
Mushroom slices.
10.
Pick up the frying pan, add dried chili and Chinese pepper under cold oil, stir up the aroma, and pick it out.
11.
Then pour the cabbage and mushrooms.
12.
Stir fry to change color and season with salt.
13.
Put the meatballs.
14.
Stir-fry evenly, add a large spoon of stock, cover and simmer for three or two minutes before it is out of the pot.
Tips:
1. Green onions, ginger, and onions play a role in improving freshness and removing peculiar smells.
2. Deep-fried meatballs at medium fire, the fire is too big, one person can't be busy, and it's easy to burn.
3. In the end, the meatballs and cabbage braised only need to be braised for three or two minutes. Because the meatballs are almost cooked, they will be too soft for a long time.
