Meat Ball with Soy Sauce
by Frozen Mala Tang
Favorite
Difficulty
Normal
Time
1h
Serving
2
1. First of all, the meat and the good~ My uncle’s personal research is a fat-to-lean ratio of 1.5:1, and some beef tastes good~ If you are in a good mood, you can chop up the luncheon meat and put it in it~
2. Add salt, monosodium glutamate, cooking wine, light soy sauce, minced green onion and ginger. The eight balls have about 2 catties of filling. The starch needs about three-quarters of a bag~ you can add some egg whites~ wrap them in quail eggs~ prepare the dumplings Deep-fried in the pot~Of course, there are those who like light, you can also steam it on a drawer~
3. Fry in the pan until the meatballs become darker in color, then remove them
4. Pour the fried meatballs into water, add sugar, dark soy sauce, green onion and ginger slices, aniseed, and cinnamon ~ stew until there is not much soup left~
5. Look for the rest of the soup, add MSG, water starch, sesame oil, thicken and pour it on the coriander balls~
Tips:The most important thing is the ratio of fat to lean meat~ Try not to make too much lean meat, otherwise it will taste more woody~ starch personally prefer a little noodle~ so a little more~
The oil of the croquettes should be wider~ Try not to make the oil too high for the first time~ When the oil temperature is down, first remove the meatballs, wait for the oil temperature to rise, and then fry them. ~
Because it is a braised type of dish~ So sugar, cinnamon, these are definitely indispensable~ The taste of braised pork is similar to that of braised pork~
I always feel that the combination of coriander and sesame oil can make such meat dishes taste more delicious~
You can try it~ It's still quite simple meat dishes~ It just takes some time~
