Jiao Liu Meatballs

Jiao Liu Meatballs

1. Chop the meat into fine froth, add salt, ginger froth, cooking wine and soy sauce, and marinate in the sweet noodle sauce for 20 minutes, then cut the onion into sections, slap the ginger flat, pour into the frothed meat and stir in one direction with chopsticks, then add Stir the starch more vigorously.

2. Put oil in the pan, put dry starch on the plate, knead the meat into a small ball with your hands, roll it in the dry starch, let the powder coat the outer meat, and then put it in the oil pan to fry.

3. Fry them until brown and then pick them up, then pour all the balls into the pot, add water, add water to the middle of the balls, boil on high heat, add a little soy sauce, monosodium glutamate, and water starch to thicken.

Tips:

The meatballs should be added with the right amount of powder. If they are too dry, add less water. Don't put MSG in the fried stuff. Put MSG in the pan. When breading, it should be freshly fried, otherwise the meatballs will get out of water and it will not be easy to fry.