Huaxin Meatballs
1.
Tofu, minced meat
2.
The eggs are cooked and peeled (cook an extra for use)
3.
Everything is split and the yolk is removed
4.
Take a small portion of meat, add leeks, add salt, cooking wine, a little soy sauce, and stir evenly with sesame oil for later use
5.
Take half of the egg with the yolk removed, add the meat filling in the hollow in the middle, and put the chopped red pepper in the middle
6.
Recollapse
7.
Roll it in the dry starch and make a reserve
8.
Add June fresh soy sauce to meat filling, add cooking wine, salt, monosodium glutamate, a little green onion and ginger water, add a little starch and stir, finally add tofu and stir evenly
9.
The tofu mince is squashed in the palm of your hand, put in the egg that has just been rolled over the dried starch, and gently push with both hands to wrap the egg to make a big ball. Fried in hot oil
10.
Fry into golden yellow, take out the dry oil
11.
In the bottom oil of the pot, add white sugar to make small yellow-red bubbles, add aniseed, green onion, ginger and garlic to fragrant, cook with cooking wine, June fresh soy sauce, water, add meatballs (Chinese pepper is put in the seasoning bag), and cook over high heat open
12.
Simmer over medium and low heat, harvest the juice on high heat
13.
Rinse the small rapeseed, blanch in water and cook
14.
Serve on the plate and pour the soup on the balls
Tips:
Time is in your hands, because the time when the meatballs are cooked is different!
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