Fried Meatballs

Name: Fried Meatballs
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g pork; a little Vegetable oil; 2 tablespoons salt; 1/2 a spoon Soy sauce; a little Cooking Wine; a little Sugar; a little White pepper; a little pepper powder; a little Chicken noodles

by Looking for Peach Blossom Island

4.6 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

The temperature has suddenly dropped in the past few days, and it makes people want to eat meat when it is cold. My kids also said that they want to eat meatballs several times. But when I thought that it was time-consuming and laborious to chop meat stuffing by hand, the kitchen utensils dipped in lard were not easy to clean, and if it was fried, it was delicious but costly, so it was delayed until the weekend to make it for her.

The pan-fried meatballs made today are made entirely of pure pork, without added starch, but the texture is not woody at all. There is no need to deep-fry, the fried meatballs are also very fragrant, and it takes about ten minutes from preparing the ingredients to cleaning the kitchen, which is very simple and convenient. The taste is very good, the children are rushing to eat, let's talk about the method. "

Ingredients

300g Pork
a little Vegetable Oil
2 tablespoons Salt
1/2 a spoon Soy Sauce
a little Cooking Wine
a little Sugar
a little White Pepper
a little Pepper Powder
a little Chicken Noodles

Fried Meatballs

1. Simply cut the fat and lean pork into large pieces.

2. Pour the pork and a little water into the rice kitchen wall breaking machine, select the sauce program, set the time to 10 seconds, and start.

3. After the completion is the very fine and uniform meat paste in the picture.

4. Add salt, light soy sauce, cooking wine, sugar, white pepper, pepper powder, and chicken powder to the mashed meat, stir well and let stand for a while.

5. Brush the meatball plate of the electric roasting pan with a little oil. After preheating, use a small spoon to scoop the meat puree into it.

6. Turn on high heat, fry on one side until the shape is set, turn over and fry for two or three minutes, and fry both sides to reddish brown.

7. Fry the meatballs on one side, and rinse the mixing bucket of the wall breaker with clean water twice on the other side

8. Add clean water to the "highest water level for hot drinks" line and start the "high temperature self-cleaning" program

9. Pour out the water after completion (be careful of hot hands), and wipe off the water droplets with a kitchen paper towel.

Tips:
1. Using a rice cooker to beat the meat filling is less laborious and time-saving than manual meat filling. Not only can it be used to make meatballs, meat patties, dumplings and wontons, but it is also excellent for filling sausages. Moreover, it is very convenient to clean up oil stains, no detergent is needed, and there is no chemical residue, which is convenient and safe.

2. Cooking wine and white pepper powder can be used to remove fishy, pepper powder for fragrant, white sugar and chicken powder for freshness, after frying, it can be paired with sweet chili sauce or black pepper sauce and other favorite sauces to make it more delicious.