Thai Style Sago Pork Crisp Balls
1.
Finely chop parsley, onion, garlic, and carrot.
2.
Separate the fat and lean pork, cut the fat into small cubes, and cut the lean meat into minced meat.
3.
Put a small amount of oil in the pot, and fry the onion, garlic, and carrot a few times.
4.
Then add parsley and stir fry to get the fragrance out of the pot.
5.
Don't put oil in the pot, put the diced fat and stir up some oil first.
6.
Stir-fry lean meat to change color, add cooking wine, sugar, fish sauce, a little light soy sauce, add vegetables and stir-fry until the moisture is dry.
7.
After serving, sprinkle a small handful of cooked white sesame seeds, mix well and let cool.
8.
Xiaoxi Mi spares.
9.
Use a food processor to break up the small sago. (I didn't make it completely powdery, there are still some small particles, which does not affect.)
10.
Add boiled water little by little to form a soft and hard mass. (It is recommended not to make too much at a time. The dough will become harder when it cools when it is wrapped. I added some boiling water to the finished product and it has no effect.)
11.
Disposable gloves, grab a small piece of sago, make it thinner on the sides than in the middle, and add the fried pork filling.
12.
Close the mouth tightly.
13.
Put one by one into the steamer pad with a damp cloth. If you use a plate, apply a layer of oil on the plate.
14.
Steam for 10-15 minutes after boiling the water.
15.
I eat it directly while it's hot. You can also add dipping according to your own taste. It is said that it is also good to dip it in Thai sweet chili sauce.
16.
Finished product
17.
Finished product
