Pan-fried Meatloaf

Name: Pan-fried Meatloaf
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork filling; 150g Cuttlefish; 1 small piece ginger; 1 do garlic; 1 teaspoon Meat tenderizer; a little water; a little Peanut oil

by Rice is coming

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

2

First of all, cuttlefish is the kind of cooked small salted cuttlefish (squid) bought at the farmer's market. It is salty and savory, so no seasoning is added except for the cooking oil. The so-called 9:1 minced (transliteration of English minced) meat is the ready-made fatty pork chopped 9:1 at the supermarket. There are other fatty meats in the supermarket. I chose 9 :1 of. This dish is simple, easy to cook and delicious. If you want to be simpler, put the processed meat directly in the pot and fry it in whole pieces and then cut into pieces. It is easier to put it on the plate and steam it in the steamer.

Ingredients

300g Pork Filling
150g Cuttlefish
1 small piece Ginger
1 do Garlic
1 teaspoon Meat Tenderizer
a little Water
a little Peanut Oil

Pan-fried Meatloaf

1. Material collection: 300 grams of minced meat, 150 grams of cooked small salted cuttlefish, 1 small piece of sand ginger, one piece of garlic

2. Add a little water to the tender meat powder and pour it into the meat filling and stir evenly in one direction

3. Sha ginger and garlic are chopped. The cuttlefish removes the teeth, eyeballs, and cartilage on the body. It is also chopped after a little washing, and a little peanut oil is mixed with the mince

4. Pour the mixed ingredients on a cutting board and smooth them, about 10 mm thick, then use a mold to make a cake shape with a spatula and put it in the pan for frying

5. Fry until both sides are charred

6. You can pick up the chopsticks after loading

Tips:
1. If you can't finish frying in one pot at a time, please clean the pot before frying, because the ingredients are more viscous;
2. When buying cuttlefish, the saltiness is not the same every time. You can add salt or adjust the ratio of meat to black fish as needed.