Pork and Radish Meatballs
by Jun Yang JY
Favorite
Difficulty
Hard
Time
1h
Serving
2
1. Cut off two ends of dry radish.
2. Rub into filaments.
3. Pour water into the pot and boil it. Add the dried radish, blanch it, and remove it to cool.
4. Dry the moisture.
5. The pork filling is ready.
6. The accessories are ready.
7. Set aside chopped green onion and ginger.
8. Put all the spices in the pork filling and add an egg.
9. Stir in one direction with chopsticks.
10. Add a little starch and put in the dried radish shreds.
11. Stir well and the filling has been adjusted.
12. The pan is hot.
13. Use a spoon to take a little minced meat into the pot and press to flatten it.
14. Fry until golden brown on both sides.
15. Sheng out and spare.
16. Leave the bottom oil in the pot, add star anise and sliced green onion and ginger until fragrant.
17. Pour in the fried meatballs.
18. Cook into the cooking wine.
19. Add a little soy sauce to color, add a little salt to taste.
20. Put in an appropriate amount of water, bring to a boil on high heat, and cook on medium heat.
21. When the soup is thick enough, you can turn off the heat.
22. Finished picture!
23. Finished picture!
24. Finished picture.
25. Finished picture!
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