Braised Pumpkin Meatballs
1.
Peel and seed old pumpkin
2.
Cut into 1.5cm thick pieces
3.
Put it in a bowl, steam in a steamer, about 15-20 minutes
4.
Just stick it through with chopsticks
5.
Mash it with a spoon
6.
If the sweet potato flour has a sieve, it’s better to sift it and add it in several times.
7.
Knead it with your hands when you can’t stir it. If the dough is not made into steamed buns, the dough will be softer. The sweet potato flour will become hard after cooking. If the dough is too dry, the balls will be too hard and not tasty.
8.
Knead into a smooth and delicate dough
9.
After kneading the dough, rub the balls. The balls are a little bit sticky and not easy to rub. Just divide them into small balls in a hurry. Those who are interested can do styling.
10.
As the auxiliary ingredients, cut green vegetables into small strips, garlic sprouts into small pieces, mince garlic, ginger and millet pepper, add more if you like spicy millet pepper.
11.
Boil a pot of water before cutting vegetables. After the water is boiled, put the meatballs out. Cook the meatballs for three or four minutes after they float up. The meatballs are of different sizes and time is different. Pay attention to the same size when making them. It is best to open the pan to see if the middle is well cooked. After confirming that it is fully cooked, remove and drain the water for later use.
12.
Heat oil in a pot and sauté the garlic, ginger, millet and pepper, pour into the meatballs and stir fry.
13.
Stir fry evenly and add small greens
14.
Later, add the right amount of salt, thirteen spices, soy sauce, oil, boiled water, and simmer, then it can be out of the pot.
15.
Sprinkle some garlic sprouts for decoration and fragrance.
Tips:
The size of the balls is different and the time is different. When making them, pay attention to the uniform size. It is best to pinch them to see if the middle is cooked. After confirming that it is fully cooked, remove and drain the water for later use.
