Nan Fried Meatballs

by Kang Kang 1818

4.7 (1)

Favorite

1

Difficulty

Easy

Time

30m

Serving

2

I watched a food show on TV, and I was more interested in one of the dishes "Nan Jian Wanzi". At that time, I didn’t know why it was called such a dish. I checked it on the Internet. It turns out that Nanjianwanzi belongs to Shandong cuisine, which is Shandong cuisine. It is one of the four famous cuisines in my country. Southern frying, also called frying, is one of the colorful methods in the south. The ingredients I made for the nanjian meatballs did not follow exactly the ones on the TV, but slightly modified them according to my own preferences.

Ingredients

110g Mashed Meat
50g Tofu
1 teaspoon Cooking Wine

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1 stage Shallot

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1 teaspoon Soy Sauce

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1 piece Ginger

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1 teaspoon Oyster Sauce

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1 teaspoon Very Fresh Soy Sauce
5g Corn Starch

Nan Fried Meatballs

1. Pour the mashed meat into cooking wine, light soy sauce, soy sauce, and pepper to beat

2. Chop green onions and ginger separately

3. Add to the mashed meat, stir and mix well

4. Chop the tofu and add the puree

5. Add a pinch of salt and mix well

6. Tuancheng Maruko

7. Pour a little oil into the pan and fry the meatballs slowly on low heat.

8. Fry two more sides

9. Until the whole surface is fried until slightly yellow and cooked

10. Pour light soy sauce in the original pot, add oil and water to thicken the starch

11. Just pour the juice on the balls

Tips:
Slowly fry the meatballs in a flat-bottomed non-stick pan over low heat.

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