The meatballs
By VicentaLakin
After 80 years I spent in the countryside until I went back to primary school and remember the most in rural life, when someone else's dinner table always had the bodyballs that were popular, and then my mom said they were the ones made of tungsten, and then I realized that tungstenballs were also a good standard of living now, and that the big fish that eats the big fish and the big fish that remembers when they were kids. - The meatballs.
Recipe Recommendations
- mo mo half a
- pork belly 2 pounds
- carrots 2 pieces
- black fungus a
- chives
- ginger appropriate amount
- soy sauce 2 teaspoons
- soy sauce 1 teaspoon
- shisanxiang three scoops
- salt appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
Steps for The meatballs
1
Prepare your food。
2
I'll tear up the flesh。
3
Zirconium bubbles with open water and black wood ears。
4
Carrots and black-muck ears are washed and cut。
5
And cut off the onions, and then put them on the cut meat。
6
I'm going to water it with raw, old, fragrance, 13 fragrances and chickens。
7
And put the dry water on the meat。
8
It's evenly mixed and strung in the same direction。
9
: Then dig it up with a spoon and circle it with your hands. Make sure every ball is the same size with a spoon
10
Oil pours in the pot. It's a crotch. I'm on the side。
11
It's good for gold
12
Another pot, oil, onions of ginger。
13
Put it in the balls, put it in the juice, three minutes. Juicy: raw, oil, sugar, water starch
14
It's enough for the fire. It's better for the starch。