Nanjian meatballs

Recipe Recommendations

• pork 300 grams
• cooking wine 1 tablespoon
• yellow sauce 1 teaspoon
• salt appropriate amount
• MSG appropriate amount
• white sugar appropriate amount
• onion appropriate amount
• Jiang appropriate amount
• sesame oil appropriate amount
• eggs appropriate amount
• starch appropriate amount
• broth appropriate amount

• salty and fresh
• fried
• half an hour
• simple

Steps for Nanjian meatballs

1

Chop the pork into fine powder.

2

Add egg liquid, salt, cooking wine, monosodium glutamate, soy sauce, yellow sauce, sesame oil, water starch and stir well.

3

Cut the green onions and ginger into small pieces or chopped into pieces, then prepare some water starch and chopped green onion, and prepare for the final thickening and decoration.

4

Squeeze the minced meat into meatballs and set aside.

5

Put appropriate amount of oil in a wok, heat it, and add the meatballs to fry.

6

Use a spoon to press the meatballs slightly flat (I made them quite flat when I shaped the meatballs), fry until the surface is golden, turn over and fry;

7

Remove the fried meatballs from the pan for later use.

8

Leave a little oil in the frying pan, add spring onions and ginger and stir fry until fragrant.

9

Add cooking wine and soup.

10

Add a little soy sauce, salt, monosodium glutamate, sugar, and stir well.

11

Add the fried meatballs, bring to a boil, turn to low heat and cook until delicious.

12

The soup begins to thicken, add water and starch to thicken.

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