Meatballs roasted vermicelli

1

Make meatballs; sprinkle a little salt and monosodium glutamate into the minced meat.

2

Sprinkle with a little pepper and five-spice powder.

3

Pour in appropriate amount of rice wine and mix well. Mix well the meat filling and add 1 egg and appropriate amount of dry starch.

4

Then beat the minced meat vigorously.

5

Pour appropriate amount of oil into the pan and heat it up, then squeeze the minced meat into meatballs and fry it into the pan until golden brown and remove it for later use.

6

Pour mushrooms and other ingredients into the pan and blanch them in water.

7

Then add a little oil to another pot, add star anise and stir until fragrant, then add spring onion and ginger slices and stir until fragrant.

8

Add meatballs and stir well. Add Shaoxing wine.

9

After cooking Shaoxing wine, add appropriate amount of soy sauce and stir well, then add oyster sauce and stir well.

10

Finally, add water to simmer the meatballs for 5 minutes.

11

Boil the meatballs thoroughly, pour in the vermicelli, heat until soft and season.

12

This time, you only need to sprinkle a little pepper and MSG for seasoning, because the salty taste of soy sauce and oyster sauce is salty enough, so you can not add salt.

13

Season well, add in the vegetable ingredients and stir-fry for one minute and serve.

14

When taking out of the pan, drop a few drops of sesame oil and pour the vegetables into the casserole.

15

Then put the casserole on the heat and cook it over low heat for another minute to keep it warm and serve it on the table.

Characteristics of this dish: the dish is oily and red, the aroma is overflowing with the cover, the meatballs are crispy and delicious, the vermicelli is smooth and soft, the ingredients are fragrant and refreshing, and the nutrition of meat and vegetables is balanced. Warm tips: 1. When making meatballs, you must first chop the meat paste several times on the chopping board with a knife to make it as delicate as possible, then season and stir it vigorously, and finally beat it several times in a bowl. This can make the meatballs taste more delicate, fragrant, smooth and elastic. 2. After frying, add the meatballs and add water to the appropriate amount of water to bake, and leave aside the amount of soup for boiling the vermicelli. It is best not to add additional water halfway, and bring a little soup when leaving the pan, because it is also necessary to use the pot. Stew it for a minute to prevent the pot from drying. If necessary, you can also put a suitable amount of vegetables in the pot to bottom. First, it can prevent the pot from getting stuck to the bottom. Secondly, it will achieve a more balanced goal by adding some green leafy vegetables to bottom. Da Chao Shao, this privately fired, mellow, rich and delicious dish "Meatball Roast" is ready for friends 'reference!