Name: Cuttlefish Stewed Meatballs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Refined beef; 20g carrot; 60g White radish; 10g parsley; 1 egg; 30g lard; 30g Chicken fat; Some Green onion ginger; Some Green Red Pepper; Some Bubble ginger; Some Fresh ginger; Some garlic; Some Green onions; Some ketchup; Some seafood sauce; Some salt; Some Sugar; Some pepper; Some Soy sauce; Some Cooking Wine

Cuttlefish Stewed Meatballs

by Liaonan Crab

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Auspicious New Year Cuisine Tuan Tuan Yuan Zhi [Cuttlefish Stewed Meatballs]
All kinds of meatballs symbolize reunion and a happy life.
For the past few years, my family has inherited the habits of the previous generation during the Chinese New Year, eating dumplings on the 30th night, eating dumplings in the morning of the first day of the new year, and making a table of dishes at noon on the first day of the new year. A large family gathers for a New Year meal.
Make a few auspicious dishes, which are not only delicious and delicious, but also have a good meaning.
There are many ways to make meatballs, such as water, oil, steam, etc. In order to eat healthier, today's meatballs are first watered and then braised. The taste is still great. Small cuttlefish whiskers with hoisin sauce are added. Some flavor.
Ingredients (balls): 200 grams of refined beef, 20 grams of carrots, 60 grams of cilantro, 10 grams of eggs, a lard, 30 grams of chicken fat, 30 grams of green onion and ginger. Ingredients (Stewed meatballs): green red peppers, pickled ginger, fresh ginger, garlic, onion, hoisin sauce, tomato sauce Seasoning: Salt, sugar and pepper light soy sauce cooking wine"

Cuttlefish Stewed Meatballs

1. Material drawing.

2. I put the chicken fat and lard directly in a small pot for easy melting, and the stuffing will be here after a while.

3. Chop the old ginger and green onions, add water, and prepare the green onion and ginger water.

4. Pickled radish shredded with salt.

5. Remove the beef and slice it.

6. Put it in the food processor.

7. Smashed into meat.

8. Squeeze the radish with water and chop the coriander.

9. The chicken fat is melted, put in the meat puree, and beat well evenly.

10. Add salt and pepper, cooking wine and light soy sauce, add an egg, and mix well. (One egg is too much, you can use only one egg white.)

11. Add the green onion and ginger water in portions and mix well.

12. Add the chopped radish and mix well.

13. Boil water in a pot, use a low heat when the water is slightly boiled, and start squeezing the balls.

14. Boil the meatballs through low heat. It has been kept in the water, and if you take it out to see, the balls are very good.

15. The material for stewed meatballs.

16. Squeeze the garlic into a puree, chop the other pieces, and chop the cuttlefish whiskers.

17. Cooked meatballs.

18. Take a spoonful of hoisin sauce and a spoonful of tomato sauce, add water to boil the balls, and stir.

19. Pick up the pan, pour the oil, and sauté the ingredients.

20. Add hoisin sauce and tomato sauce, mix well, add a little salt and light soy sauce to taste,

21. Boil. Because the two sauces are thicker, you can no longer drench the gorgon juice.

22. Take the balls out and pour them in the water, add them to the soup, and braise them until they are delicious. Garnish with coriander and chopped green and red peppers.

Tips:
1. Add millet pepper pickles or other hot peppers to the small ingredients of the stewed meatballs, and add them as you like.
2. The meat for making the balls is completely mashed, and the balls are more elastic, because the meat is refined meat, plus the lard of chicken fat, the rich fat makes the balls more palatable.
3. The amount of coriander can be added or subtracted, but not more than 20 grams.