Egg Stuffed Meatballs
1.
Prepare materials.
2.
Put chopped green onion, chopped ginger, five-spice powder, salt, a little boiled egg yolk, and cooking wine in the pork filling and stir well.
3.
Boil the eggs in a boiling pot with water.
4.
Peel the boiled eggs and set aside.
5.
The peeled egg is cut in the middle and the yolk is carefully separated.
6.
Use egg whites to make small cups and fill the live meat fillings with egg whites.
7.
Put a small amount of oil in the wok and heat the oil to 70% heat. Put the egg whites filled with meat in the pan and fry slowly.
8.
Prepare water starch and finely chop coriander.
9.
Put a little water and oyster sauce in a pot to boil, thicken the starch with water, add chicken essence, coriander, and sesame oil to taste, pour the juice on the egg and serve.
Tips:
1 There is no need to put a lot of oil when frying the eggs, because a small amount of oil will leak out during the frying process. Fried meat over low fire
2 Put a small portion of the egg yolk, not all of it. Can be used for other purposes.
3 The meat filling should be selected with a fat-to-lean ratio of 2:8, which is not fatty.
