Braised Pork Balls with Green Vegetables

Name: Braised Pork Balls with Green Vegetables
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork filling; 150g vegetables; Some oil; 3g salt; 5g chopped green onion; 15g ginger; 1 piece egg; 10g corn starch; 6g Fresh soy sauce; 3g Soy sauce; 1g White pepper; 2g Sugar; 1g Chicken Essence

by 1 coarse tea and light rice 1

5.0 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

I believe that many people like meatballs, and the methods are also very diverse. Whether it is boiled soup, fried or braised, it is a delicacy on the table, so it is also my dish! Although this is the first time I made this "Green Vegetable Roast Meatball", I didn't expect it to be unexpectedly delicious.
After being fried, the meatballs become scorched and delicious, full of umami flavor, and the combination of green vegetables makes them more fragrant and greasy to eat, which is loved by the family!

Braised Pork Balls with Green Vegetables

1. Prepare ingredients: pork filling, chopped green onion and minced ginger

Braised Pork Balls with Green Vegetables recipe

2. Put an egg, salt, chopped green onion and minced ginger (2/3 each), pepper, cornstarch, chicken essence in the meat filling

3. After the seasoning is put, use chopsticks to beat in one direction until the meat is sticky

4. Wash the vegetables and set aside

5. Pour a slightly larger amount of rapeseed oil (other edible oils are acceptable) into the pot, turn to medium and low heat when turning to medium heat for 5 layers. Squeeze the round meatballs from the tiger’s mouth and spoon them into the frying pan to fry them

6. Deep-fried meatballs until 9 layers are cooked or fully cooked and fished out (to keep the color golden and not deep-fried)

7. Pour out the excess oil to leave an appropriate amount of base oil, add the remaining chopped green onion and ginger, and sauté on medium heat

8. Pour in the greens and stir-fry for a while, then add in the fresh soy sauce, sugar and a little dark soy sauce and stir-fry evenly

9. Add the fried meatballs and pour in some water, stir well, cover the pot, and cook for 2 minutes on medium heat

10. When the soup is almost collected, add the thin glutinous rice flour and stir-fry evenly to get out of the pot. It is very fragrant to eat while it is hot!

Tips:
1. The minced meat must be stirred in one direction so that the meatballs will not be loose.
2. The temperature of the oil for deep-fried meatballs should not be too high, and always maintain a medium-to-small fire.
3. The cooking time can be shortened only after the meatballs are deep-fried, so that the vegetables can remain green
4. You can make more meatballs at a time and put them in the refrigerator, and you can take them out at any time for soup, braised or hot pot.