Lu Cai Zhi Qing Boiled Meatballs

Name: Lu Cai Zhi Qing Boiled Meatballs
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Hind leg meat; (At the end) appropriate shallot; Some pepper powder; 1 piece Egg white; Some salt; (At the end) appropriate ginger; 1 parsley; Some dried shrimps

by Mi

4.6 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

As an authentic Shandongese, he still prefers Shandong cuisine. Today, my daughter ordered Qingbianwanzi and started cooking~

Ingredients

500g Hind Leg Meat
(At the end) appropriate Shallot
Some Pepper Powder
1 piece Egg White
Some Salt
(At the end) appropriate Ginger
1 Parsley
Some Dried Shrimps

Lu Cai Zhi Qing Boiled Meatballs

1. Minced hind leg meat or minced in a meat grinder, add egg white, green onion, ginger, pepper powder

2. After adding the ingredients, stir well and set aside to make the meat filling taste delicious

3. Wash sea rice and soak for later use

4. Boil water in the pot, squeeze out the meatballs by hand and remove them after boiling

5. In another pot, boil water, add a little salt to the sea rice, add the meatballs, cook for 5 minutes, sprinkle with coriander and chicken essence. . .

Tips:
Be sure to choose a hind leg with a little fat. The pork belly is too fat and the optional pork belly that likes fat is too fat. The refined meat is too dead to make it taste bad. . .