Jiao Liu Meatballs (simplified Version)
1.
Soak the fungus, wash and tear into small pieces, peel the carrots, wash and slice, wash and cut bell peppers into small pieces.
2.
Mince scallion and ginger.
3.
For the bowl of juice: add a little starch, water, light soy sauce, sugar, vinegar, oil, chicken essence, salt and mix well.
4.
Put the oil in a pot on the fire (a little more oil than usual), pour the oil into the meatballs and change the fire to a low heat, and fry slowly. After the meatballs are fried, remove them and serve them on a plate.
5.
Scallion and ginger until fragrant.
6.
Add carrot slices and stir fry for a while.
7.
Put the fungus in and stir fry for a while.
8.
Add bell peppers, stir fry a few times, and pour the juice into a bowl.
9.
Pour the meatballs in after a few times of stir-frying, and evenly wrap the bowl of juice on the meatballs after a few times of stir-frying.
10.
Finished product.
Tips:
Because the meatballs themselves are salty, fuel-consuming, and soy sauce is also salty, friends who eat light can do not need to add salt, and those with heavy mouth need to add a little salt before adding the meatballs.
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