Roasted Phoenix Eye Meatballs

Overview

That day I saw a TV food program where the chef was teaching how to make water chestnut balls. I was very interested and quickly took notes and wrote them down, hoping to learn how to make them. I have eaten braised meatballs and lotus root meatballs. This watermelon meatball is very novel. I made it this weekend. I ate it deliciously one after another!

Tags

• hot dishes
• chinese banquet
• meat dishes
• old man
• dinner with friends
• autumn recipes
• winter recipes
• lunch
• chicken essence
• cooking wine
• fat and lean pork stuffing
• ginger powder
• jiusan soybean oil
• light soy sauce
• old soy sauce
• quail eggs
• sichuan pepper powder
• white sugar
• salt

Ingredients

Steps

1. 1 Prepare the raw materials;

   

2. 2 Steam the quail eggs, peel them,

   

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

   

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

   

5. 5 Take a little meat filling, flatten it slightly, and wrap it with a quail egg. The meat filling should wrap the quail egg tightly and make it round;

   

6. 6 Heat the oil in the wok to 50% to 60% heat, add the wrapped meatballs, fry until golden brown and remove;

   

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

   

8. 8 Put the cooked meatballs into a plate, thicken the remaining soup and pour it over the meatballs on the plate.