Nan Fried Meatballs

Name: Nan Fried Meatballs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 450g Pork belly; 1 amount Lotus; Some Scallions; Some Sliced ginger; 1 piece egg; 10g Rice wine; 20g Soy sauce; 2 pcs Aniseed; 1g Vinegar; 5g Sugar; Some salt; Some sesame oil; Some pepper; Some Chopped green onions; Some ginger

by English-English recipes

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Nanjianwanzi is a very famous Shandong dish with a strong flavor and tender texture. The shape of the balls in the southern fried balls is relatively flat, not as round as the balls in other dishes, because this kind of balls are not fried but fried. During the frying process, one side of the balls will touch the bottom of the pan, and the balls will be heated and shaped. The other parts of the pan are not heated at the same time and collapse down, so the fried balls will be flatter. This Nan Pan Fried Meatball refers to the practice of Huaiyang Lion Head, adding some minced lotus vegetables (water chestnut is better) to the meat filling, which tastes richer. "

Nan Fried Meatballs

1. Prepare ingredients

2. Chopped lotus vegetable

3. Put green onions, minced ginger, eggs, lotus greens, and salt in the meat filling

4. Add 5 grams of rice wine and 5 grams of soy sauce

5. Stir in the same direction evenly, but it should not be stirred for too long or the taste is not loose enough

6. Put a small amount of oil in the frying pan and heat it to 60% heat, and squeeze out the balls

7. Spoon into the pot with a small spoon

8. All the meatballs are put into the pot and fried on medium and small fire

9. Fry until browned

10. Heat in another pot, pour in appropriate amount of water, add 15 grams of soy sauce, 5 grams of rice wine, and 1 gram of vinegar after the water is boiled