Sautéed meatballs

Overview

I originally wanted to make Sixi meatballs, but there was not enough meat to make four large meatballs, so I changed them into small meatballs. This way they are more convenient to eat and taste more delicious. They are suitable for a family of three. If you like it, take a look:

Tags

• hot dishes
• home cooking
• children
• old man
• winter recipes
• banquet dishes
• dinner
• aniseed
• dry starch
• egg white
• june fresh soy sauce
• laotang
• onions
• pork stuffing
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 The meat minced by yourself is 30% fat and 70% thin

   

2. 2 Onion and ginger water: 50 grams of water, 5 grams of onion and ginger, 3 grams of Sichuan peppercorns, an appropriate amount of 1 aniseed, soak for 30 minutes and set aside.

   

3. 3 Add 20 grams of egg white and salt

   

4. 4 Add 10 grams of onion and ginger water (only water), add June fresh soy sauce

   

5. 5 Add appropriate amount of starch, little by little, about 50 grams. If it is too thin, add starch to adjust.

   

6. 6 Beat hard and stir into filling

   

7. 7 Add more oil to the pot, heat the oil to 60%, and fry the meatballs (squeeze them into small meatballs one by one with your hands)

   

8. 8 Fry until golden brown and set aside.

   

9. 9 If you don’t have the old soup for cooking pork ribs, use water

   

10. 10 Add a spoonful of old soup to the meatballs, add an appropriate amount of light soy sauce, and pour in all the onion and ginger water, including pepper, aniseed, onion and ginger

    

11. 11 Steam in a steamer for 10 minutes

    

12. 12 Steamed meatballs and set aside

    

13. 13 Take out the meatballs and put them on a plate

    

14. 14 For the soup of steamed meatballs (only soup), add appropriate amount of water or old soup, a little salt, and water starch to thicken

    

15. 15 Drizzle over the meatballs. Finally, you can also drizzle some cooking oil (cooked oil)