Stewed meatballs with mushroom and carrot
By ErikStroman
Ingredients: salt,carrots,water starch,salad oil,Jiang,pepper powder,pig lean meat,Fresh mushrooms
Recipe Recommendations
- salty and fresh
- braised
- half an hour
- ordinary
Steps for Stewed meatballs with mushroom and carrot
1
Wash the pork and cut it into small pieces. Pick and wash the mushrooms and cut it with a cross knife for later use.
2
Wash the carrot and ginger blocks and shred them, then cut them into pieces.
3
Put the cut small pieces of meat in a blender and stir into meat paste. Take out and place them in a bowl. Add carrot grains, shredded ginger, appropriate amount of salt, and pepper powder.
4
Beat the meat paste and carrot grains in the same direction until the meat begins to tighten and develop muscles.
5
Put a spoonful of oil in a hot pan, turn to medium to medium heat when the oil temperature is 50% hot, squeeze the stirred meat filling into meatballs, place them into the pan respectively, and turn them over after the bottom of the meatballs is shaped.
6
When the meatballs are completely shaped, turn gently to heat the meatballs evenly, drain out the excess oil in the pan and add the mushrooms.
7
Add 2 tablespoons of stock (or water), cover and simmer for 5 minutes, add salt to taste.
8
Thrust with water starch and collect the juice and serve in the pan.Stewed meatballs with mushroom and carrot Make Tips
Choose pork with a fat to lean ratio of 2:8 pork to make meatballs, which will neither be stale nor greasy; the fresh flavor of fresh mushrooms is already very strong, and I personally feel that there is no need to mix in chicken essence and MSG.