Meat Ball with Soy Sauce
1.
Chop the pork belly into minced meat, don't chop it too finely. Water chestnuts are chopped (you can cut thin slices, finely shreds, and then fine grains, and then chop a few more), cut green onions, and cut ginger and garlic into rice. Don't finish cutting the green onions.
2.
Put the meat filling in the pot, add the chopped water chestnuts, chopped green onion, minced ginger (or ginger water), dark soy sauce, pepper, salt, sesame oil, egg white, a small amount of water and soy flour and stir in the same direction to add the meat filling For sizing, it is best not to add water or less water when beating the meat, so that the meat is too thin to make a dough.
3.
The choy sum is blanched in boiling water and prepared on a plate
4.
Pour vegetable oil into the pot (the best way to submerge the meatballs). When the oil is 50% hot, turn on medium heat. Use your hands to rub the meat into meatballs with a diameter of about 5 cm (size according to your preference) and slide it into the oil pan to fry. 5. When the meatballs are basically cooked, remove them when they are golden and crispy on the outside.
5.
Pour out the oil and leave a little, add the shallots, garlic cloves, and red pepper until fragrant, add water to boil (the water can overwhelm the meatballs), add a little sugar, add the deep-fried meatballs in the old soy sauce, and cook for 15-20 minutes on medium heat , Be careful not to boil the soup
6.
Put the cooked meatballs on the choy sum
7.
Add the remaining soup to the water soy flour, burn it into a bright soup and pour it on the meatballs. Serve
8.
I found that the cabbage was not visible in the bowl, so I loaded the plate again! Isn't it pretty?
Tips:
I found that water chestnuts are really a good thing when making meatballs. It not only increases the tenderness of the meatballs, but the slight sweetness also increases the sweetness of the meatballs. Many people suggest that the ratio of meat filling is fat: 2:8 or 3:7. I don't like greasy, so I just buy pork belly to chop it. In Sichuan and Chongqing, you can add some pepper and dried chili when adding water to cook the meatballs! Those who do not eat spicy can omit these 2 items.
