Meat Ball with Soy Sauce
1.
Horseshoe peeled
2.
Chop horseshoe and ginger into finely pieces
3.
Add sugar, soy sauce, cooking wine, salt, oil and egg white to the minced meat bowl and mix well
4.
Pick up the meat puree with your hands and beat it back and forth for about 5 minutes to increase its elasticity
5.
Regroup into balls
6.
When the hot oil in the pot is heated to 50 or 60% hot, put it down carefully and fry until the surface is golden.
7.
Take out the fried meatballs and drain the oil
8.
A bowl of chicken soup
9.
Pour the chicken broth into the pot, add soy sauce, 1 tsp of cooking wine, a little salt, and sugar
10.
Put the meatballs in, bring to a boil on medium heat, turn to low heat and simmer for 15 minutes
11.
Add water and starch to thicken until thick
Tips:
Skills for mixing meat filling: first add only oily materials, including sesame oil, oil, etc., to the meat filling. It is best to beat the meat filling directly with clean hands. The force of the hands is stronger than that of the chopsticks, and the operation is easy. , And add soy sauce, cooking wine and other seasonings after the meat filling is strong. The meatballs made in this way are tender and juicy inside, and they are not greasy or greasy to eat.
