Nanjian meatballs
Nanjian meatballs were once an official dish in Zhili. Legend has it that when Yuan Shikai was the governor of Zhili, he made the round meatballs into flat chess pieces in order to avoid the word "Yuan" in official banquets. It is named "Nanjian meatballs". This dish belongs to an innovative cuisine-five-fang cuisine. The so-called "five-fang cuisine" refers to such a new cuisine that gathers the five-fang cuisines in the southeast, northwest, and the strengths of hundreds of families.
Recipe Recommendations
- salty and sweet
- fried
- half an hour
- ordinary
Steps for Nanjian meatballs
1
500g of lean pork.
2
Wash the meat and chop it into velvet.
3
One egg.
4
Starch.
5
Put the meat paste in a container and add the egg white and stir well.
6
Stir well the meat filling with the egg white, then add the starch and stir well.
7
Heat the frying pan and pour the base oil.
8
When the oil temperature is 3- 40% hot, grab the meat paste with one hand and squeeze it into a round shape (similar to the size of meatballs), scoop it up with a spoon, place it in the pan, and cook it one by one.
9
Make the meatballs and use a shovel to flatten them slightly in the pan and fry them over low heat until golden brown on both sides.
10
Remove the meatballs fried until golden brown and place them on a plate for later use.
11
Take another pot and heat until it is ready, add chopped green onions and ginger and fry until fragrant.
12
After frying the onions and ginger until fragrant, remove the oil, cook the cooking wine, add soup, soy sauce, salt, sugar, and monosodium glutamate to boil.
13
After the soup is boiled, add the previously fried meatballs, boil the pot again, turn to low heat to taste.
14
Finally, turn to high heat to collect the juice, thicken it, and pour sesame oil on it.
15
Look at the finished product.