Xiancaoge Private Kitchen (big Fish and Meat) - Twenty-nine of The Twelfth Month (dried Fried Meatballs)

Name: Xiancaoge Private Kitchen (big Fish and Meat) - Twenty-nine of The Twelfth Month (dried Fried Meatballs)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork filling; 100g steamed bread; 10g Salt and pepper; 25g Green onions; 10g White pepper; 25g water; 5g salt; 5g Tofu with soy sauce

by Crimson celestial grass

4.7 (1)

Favorite

Difficulty

Hard

Time

15m

Serving

2

On the twenty-ninth of the twelfth lunar month, tomorrow will be 30. Don’t gossip, let’s have a new year’s eve dish; traditional Shandong dishes, dried croquettes, tender on the outside and tender on the inside, with a lingering fragrance;"

Ingredients

Xiancaoge Private Kitchen (big Fish and Meat) - Twenty-nine of The Twelfth Month (dried Fried Meatballs)

1. Fat and lean meat filling, add white pepper, steamed buns, soy tofu soup, minced green onions and mix into meat filling;

Xiancaoge Private Kitchen (big Fish and Meat) - Twenty-nine of The Twelfth Month (dried Fried Meatballs) recipe

2. Add water and mix well the meat filling, commonly known as water filling, just mix the meat filling as shown in the picture;

3. The frying pan is 50% hot, the meat is rolled into a ball shape, and the pan is fried for the first time;

4. The balls can be taken out when they change color;

5. The frying pan is 90% hot, and the fried meatballs are put into the frying pan for the second time;

6. The second side of the fried meatballs are reddish in color and tender on the outside and tender on the inside;

7. Served on a platter, everyone has a happy Chinese New Year~~~~~~

Tips:
1: The meat filling should be fat and thin, so that the meat filling will not die;
2: Put in the steamed buns, the fried balls will be softer;
3: The meatballs must be re-fried in memory, so that the fried meatballs are soft and colored;