Connotation of Big Meat Dishes—flavored Stewed Meatballs

Name: Connotation of Big Meat Dishes—flavored Stewed Meatballs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 12 Cooked quail eggs; 300g Pork filling; 1 tablespoon Chopped green onions; 1/2 tablespoon ginger; Some Flour; Some Dry starch; Some Aniseed; Some Cinnamon; Some pepper; Some Fennel; Some Five spice powder; Some White pepper; Some Dried chili; Some sesame oil; Some Chicken Essence

by Espresso light mood

5.0 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Connotation of Big Meat Dishes—flavored Stewed Meatballs

1. Put all the marinade ingredients in a pot, bring to a boil on high heat, turn to low heat and continue to cook for 30 minutes to turn off the heat, remove the scallions and get the marinade.

Connotation of Big Meat Dishes—flavored Stewed Meatballs recipe

2. Put the pork filling in a bowl, add the chopped green onion, ginger, five-spice powder, sesame oil, chicken essence, and flour and stir in one direction until it is strong. Divide into 12 portions.

3. Coat the surface of the quail eggs with dry starch.

4. Dip a little water on your hands, take a portion of meat, press flat, and wrap a quail egg.

5. Close the mouth and round to form the sandwich meatballs. Make all the meatballs in turn.

6. Put the prepared sandwich meatballs in the marinade, bring to a boil on medium heat, turn to low heat and cook the meatballs.

Tips:
Because the marinade is relatively salty, there is no need to add salt and soy sauce when stirring the minced meat. When cooking meatballs, don't use too much firepower to avoid boiling the meatballs. The cooked meatballs are best to be soaked in the marinade for a while, and then eaten after the taste. Let the marinade cool, pick out the seasonings in the soup, then pour the marinade into a plastic bag, put it in the refrigerator, and keep it in the refrigerator for next use.