Dad’s Old Beijing Kitchen (Big Fish and Big Meat)--Twelve-Third Month of the twelfth lunar month (fried meatballs)

Overview

The twelfth lunar month is the New Year, especially the 23rd of the twelfth lunar month, commonly known as the Little New Year. The taste of the new year is getting closer and closer. Starting from today, the 24th is the house cleaning day. The 25th is fried tofu. The 26th is steamed buns. The 27th is slaughtering the rooster. The 28th is making noodles. The 29th is squatting for some meat. On the 30th, the memory of old Beijing has been awakened. Childhood memories, the Spring Festival when I was a kid, it was so good, the Spring Festival when I was a kid, the taste, it’s really funny, I’m going too far, let’s get real, today’s cuisine, let’s try something to satisfy your cravings, the traditional Shandong cuisine of fried meatballs, the favorite that I couldn’t put down since I was a child, the meatballs, which are crispy on the outside and tender on the inside, paired with the sweet and sour sauce, it’s called a fragrant and delicious meal, are you greedy~~~

Tags

• hot dishes
• home cooking
• old man
• autumn recipes
• banquet dishes
• dinner
• garlic
• light soy sauce
• pork
• rice vinegar
• salad oil
• steamed buns
• white sugar
• salt

Ingredients

Steps

1. 1 Fatty and lean meat stuffing, add white pepper, steamed buns, soybean curd soup, minced green onions and mix into the meat stuffing;

   

2. 2 Add water and mix the meat filling evenly, commonly known as water filling, and mix the meat filling until it looks like the picture;

   

3. 3 Heat the oil pan to 50%, roll the meat filling into ball shape, put it in the pan, and fry it for the first time;

   

4. 4 Remove the meatballs when they change color;

   

5. 5 Heat the oil pan to 90%, put in the fried meatballs and fry them a second time;

   

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

   

7. 7 Cut the garlic into slices and set aside;

   

8. 8 The starch is hooked into water starch for later use;

   

9. 9 Heat the oil, add 25g of water, light soy sauce, sugar and rice vinegar, the ratio is 1:2:2;

   

10. 10 Pour in the pre-blended gravy;

    

11. 11 Add the fried meatballs and garlic slices, let the sauce spread evenly, turn off the heat and serve on a plate;

    

12. 12 Charred meatballs, sweet and sour, the meatballs are crispy on the outside and tender on the inside, paired with the sweet and sour gravy, you can’t put it down, my favorite, have a happy New Year everyone~~~~~