Pork Can Also be Diversified-multi-flavored Meatballs

Name: Pork Can Also be Diversified-multi-flavored Meatballs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 450g Minced meat; 350g Fish balls; 3 tablespoons corn starch; Some Cooking Wine; 1 clove garlic; Some Soy sauce; Some Steamed fish drum oil; Some Salt Chicken Bouillon Powder

by Still good food

4.6 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

Pork is the most common meat ingredient. No matter what you do, the first thing you think about is pork. The first is affordable, the second is nutritious, and the third can be bought anywhere in the countryside or in the city. I usually use it for cooking a lot, but today I will use it for meatballs. Also come to play it in a different place. "

Ingredients

450g Minced Meat
350g Fish Balls
3 tablespoons Corn Starch
Some Cooking Wine

Buy on JD Buy on Amazon
1 clove Garlic

Buy on JD Buy on Amazon
Some Soy Sauce

Buy on JD Buy on Amazon
Some Steamed Fish Drum Oil
Some Salt Chicken Bouillon Powder

Pork Can Also be Diversified-multi-flavored Meatballs

1. Ingredients: 450 grams of minced meat, fish balls, 350 grams of corn starch, 3 tablespoons of garlic, 1 clove of garlic Seasoning: light soy sauce, right amount of steamed fish drum oil, right amount of salt, chicken essence, right amount of cooking wine, right amount

2. 2. Put the minced meat in a large bowl and pour cornstarch.

3. 3. Pour the light soy sauce.

4. 4. Pour the steamed fish drum oil.

5. 5. Pour in salt chicken essence.

6. 6. Pour the cooking wine and stir evenly.

7. .Use a spoon to help roll into a big circle, set aside.

8. . Sit in a pot on heat, pour in the concoction oil and saute the garlic.

9. . Pour in boiling water (it would be better if there is broth)

10. .When the water temperature reaches 90 degrees, add the meatballs.

11. When the meatballs are 7 mature, pour into the fish balls.

12. Pour in the right amount of salt and start the pot.

Tips:
*The minced meat can be mixed in the meat place. The minced meat is best if the legs are fat and thin without being astringent. If there is no corn starch, you can use wheat starch or pea starch instead. The minced meat must be squeezed or it will fall apart as soon as it is cooked.