Liang Porkballs
By VicentaLakin
The meatballs are so many things, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good, they're good
Recipe Recommendations
- pork 500G
- lotus root half-section
- Very fresh. 2 tablespoons
- green onion appropriate amount
- soy sauce half a spoonful
- oyster sauce 1 scoop
- black pepper appropriate amount
- eggs one
- corn starch 2 tablespoons
- salt 1 spoon
- octagonal one
- ginger slices 2 tablets
- geranyl 1 tablet
- qingshui appropriate amount
Steps for Liang Porkballs
1
Prepare the pork pie, the fat one is thin, the lily is washed away, the skin is cut, and added to the meat pie, the amount of which should not be too large, otherwise the meatballs will be loose。
2
The meat pate is filled with spices, very fresh oak oil, raw and onions, which can be mixed with ginger paste, black pepper powder and salt, and an egg, with a proper amount of corn starch, which can make the meatballs feel softer and smoother。
3
Smiling in one direction。
4
The pot is filled with a little more open water, the fire is hot, the meat plume is condensed into a ball, the colored pattern is changed and then flipped, the fire is medium and the water is avoided。
5
Be careful to leave the surface fuzzy, add ginger blades, fragrances, eight horns, old smokes, and boil for five minutes。
6
The boiler time is adjusted to the size of the ball, which is prepared to produce a condensation, and when the starch drops into the pot, the soup is thick。
7
It's perfect。
8
Take a bite. It's full of meat. It's so satisfying
9
Cute meatballs