【Q-Bomb Momo Meatballs】The best memories of childhood
Overview
I was born in the 1980s and spent my childhood in the countryside. I didn’t return to the city until I was in elementary school. The most profound memory of my days in the countryside was that whenever someone else’s family was celebrating a happy event, there would always be those salivating meatballs on the dining table. I was obsessed with them for a time. Later, my mother said they were made of steamed buns, and I realized that steamed buns were also so delicious. Now that the standard of living has improved, and I eat big fish and meat every day, I miss that bite from my childhood. Steamed meatballs...
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Ingredients
Steps
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Prepare ingredients.
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Chop the pork belly into pieces.
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Soak the buns in boiling water until soft and soak the black fungus in advance.
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Wash the carrots and black fungus and chop into small pieces.
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Also chop the green onions and place them on top of the minced meat.
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Pour in light soy sauce, dark soy sauce, sesame oil, thirteen spices, and chicken essence and stir evenly.
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Then squeeze out the moisture from the buns and place them on top of the meat.
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Mix well and keep stirring in the same direction.
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: Then dig it in with a spoon and shape it into a round shape with your hands. (Use a spoon to make sure each ball is the same size)
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Pour oil into the pot and add 70% of the oil into the meatballs. I added it while making the balls.
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The meatballs are fried to golden brown and ready to be taken out. (You can eat it directly at this time, the taste is crispy)
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Heat another pot, add oil, add onions and ginger until fragrant.
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Add the meatballs, pour in the sauce, and simmer for 3 minutes. (Juice: light soy sauce, oil, sugar, water starch)
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Remove the juice over high heat. You can also adjust the water starch to make it more delicious.
