Soup meatballs
By VicentaLakin
The meatballs believe that many people like it, and they do it in a variety of ways. They're delicious on the table, whether it's soup, fried or red, so it's my dish! Today's dish meatball, though first made, was unexpectedly delicious. The meatballs, after they're blown up, tasted so good, mixed with green vegetables, tasted so much better and loved by their families
Recipe Recommendations
- pork stuffing 300g
- green vegetables 150g
- oil appropriate amount
- salt appropriate amount
- shallots appropriate amount
- ginger appropriate amount
- eggs a
- corn starch 4 tablespoons
- pepper appropriate amount
- fresh soy sauce appropriate amount
- soy sauce a little
- salty and sweet
- burn
- half an hour
- ordinary
Steps for Soup meatballs
1
Food: pork pie, onions and ginger mush
2
One egg, salt, onions and ginger paste in meat pie (2/3 each), pepper powder, four spoons of corn starch (Chicken free)
3
When the sauce is in place, you're gonna hit it with chopsticks in one direction until the meat is sticky
4
Clean up the cabbage
5
Vegetable oil with a slightly larger amount of oil in the pan (all other edible oils are available) is turned into a small fire when five layers of heat are burned in the middle of the fire. Squeeze round meatballs out of the tiger's mouth and blow them up with spoons
6
The meatballs go up to the ninth floor or they're full
7
Pour the excess oil out of the base oil and put it in the rest of the ginger
8
After pouring into the cuisine, put in the sauce, the sugar and a little bit of old-age spinach
9
Put the fried meatballs in the right amount of water, put them on the top of the pot and burn them for two minutes
10
When the juice is close, you'll be able to get out of the pot when you're caught
11
It smells good while it's hot