Pobang Lamb

Name: Pobang Lamb
Total time: 20 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Lamb stuffing; Some Chives; Some Refined salt; Some Cooking Wine; Some pepper; Some Salad oil; Some shallot; Some ginger; Some Soy sauce

by Love promise

4.7 (1)

Favorite

Difficulty

Easy

Time

20m

Serving

2

Pubang, also known as calceolaria, ghost candle, is the name of traditional Chinese medicine. It is mostly born on the riverside and in the reeds. It is the stick of poppy. The leaves of poppy are called cattail, which can be used for weaving. The pollen can be used as medicine and called cattail yellow. Cattail sticks with or without oil can be used for lighting. The hair on the female inflorescence is called cattail, which is often made into pillows. The tender buds are called cattails. They are delicious and edible. They are well-known aquatic vegetables. Pubang boiled in water can cure headaches and traumatic bleeding. The Pubang made of meat filling has a vivid image, crisp outside and tender inside, and tastes unique. "

Ingredients

200g Lamb Stuffing
Some Chives
Some Refined Salt
Some Cooking Wine
Some Pepper
Some Salad Oil
Some Shallot
Some Ginger
Some Soy Sauce

Pobang Lamb

1. Prepare ingredients: lamb stuffing, bread crumbs, green onions, ginger, leeks, bamboo skewers

2. Chopped green onion and ginger

3. Add salt, pepper, cooking wine, chopped green onion, ginger, and soy sauce in the meat filling, stir well and mix into meat filling

4. I divide this amount into 10 parts, take one part and beat it back and forth between my hands, and then arrange it as shown in the picture (for the convenience of me taking pictures, today is my husband’s plastic surgery steps for me)

5. Put the prepared meat sticks in the breadcrumbs and evenly coat the breadcrumbs

6. Put a bamboo stick in the middle

7. A piece of bamboo stick should be set aside for the finished pubang green

8. Put the salad oil in a large spoon, and put the green sticks when it’s 40% hot

9. Fry slowly over medium and small heat until fully mature. Remove and place on a plate. Garnish with leek leaves.

Tips:
1. When making puffballs, beating them back and forth is the same as making balls. The air inside is thrown out and it won’t crack when fried.
2. Put the sticks when the oil is not too hot, which can ensure the deep-fried, but also keep it unblurred
3. If you don’t like lamb, you can also replace it with pork filling or chicken filling.