Name: Meat Ball with Soy Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Fat and thin 3/7 open Minced pork; 2 pcs egg; 1-2 potato; 3 pieces carrot; Some onion; Some Chinese cabbage; Some Refined vegetable oil; Some Rice wine; Some MSG; Some salt; Some Sugar; Some shallot; Some Soy sauce; Some starch

Meat Ball with Soy Sauce

1. Put the potatoes in a container, soak the potatoes with hot water, heat the potatoes on high in the microwave for 15 minutes, remove the skins, and press to make a puree.

2. Cut carrots, green onions, and onions into pieces.

3. Add rice wine, soy sauce, salt, and black pepper to the pork, and stir in a clockwise direction.

4. Stir-fry the broken flowers of carrots, onions, and green onions on high heat, and fry until the water is dry (this step is important, otherwise the carrots will be watered in the future, causing the meat to be too wet and not easy to knead into balls).

5. Mix in the minced meat.

6. Mashed potatoes.

7. Add the mashed potatoes to the minced meat.

8. Stir clockwise.

9. egg.

10. Beat the eggs with dry starch (the dry starch is more, I added less, which made the balls a bit wet afterwards).

11. Stir in a clockwise direction to form a whole egg batter, pour the egg batter into the minced meat, add appropriate amount of salt, monosodium glutamate and soy sauce, and stir in a clockwise direction. Put it in the refrigerator and marinate for half an hour.

12. Pinch into balls.

13. Individuals need to be bigger so that they look like a lion head.

14. . . . . .

15. The meatballs are rolled in starch to shape them so that they don’t fall apart easily during frying.

16. Put oil in a pan and heat until 70% hot. Fry the meatballs for about two minutes until the skin is condensed. Turn to medium and low heat and continue to fry for 2 to 3 minutes.