Roasted Eichhornia Meatballs

Name: Roasted Eichhornia Meatballs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250g Fat and Lean Pork Stuffing; 20 quail eggs; 10g ginger; 5g Cooking Wine; 3g salt; 3g Sugar; 5g Soy sauce; 300g Jiusan Soybean Oil; 3g pepper powder; 3g Chicken Bouillon Powder

by Peach

4.6 (1)

Favorite

2

Difficulty

Normal

Time

15m

Serving

2

When I saw the TV food section that day, the chef was teaching how to make phoenix balls. He was very interested. He quickly took down his notes, thinking about learning how to cook.
I have eaten braised meatballs and lotus root meatballs. The water phoenix balls are very new. I won't make this this weekend. I will eat them one by one. "

Roasted Eichhornia Meatballs

1. Prepare the raw materials;

2. Steam the quail eggs and peel them,

3. Put the meat filling in the cooking bowl, add cooking wine, light soy sauce, salt, sugar, pepper powder, ground ginger, chicken essence and mix well;

4. Then rub a steamed bun into steamed bun residue, put it in the prepared meat filling, and mix well;

5. Take a little meat filling, press it slightly, and wrap a quail egg. The meat filling should be tightly wrapped and rounded;

6. The oil temperature in the wok is 5~60% hot, add the wrapped meatballs, and fry until golden brown and remove;

7. Put the fried meatballs back into the wok, add hot water (the amount of water should be less than the meatballs), dark soy sauce, and cook for 2 minutes;