Porkballs
By VicentaLakin
I've fried pork balls before. They're not good! The only thing that's different is that it's been added -- the crumbs make the ballerina feel so good..
Recipe Recommendations
- pork stuffing appropriate amount
- steamed bread appropriate amount
- eggs appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- salty and fresh
- fried
- ten minutes
- simple
Steps for Porkballs
1
Seven cents thin, three cents fat on the front leg of a pig, mixed with a cuisine (or cut with a knife)
2
Scrambled and scrumbed
3
And an egg in the pig's meat pie
4
(b) Infusion of raw, salt, pepper powder and chicken concentrate
5
(b) Falling into crumbs
6
Use chopsticks in the direction of a clockwise
7
Hold a proper amount of meat and squeeze it out of the thumb and index finger
8
When the boiler heats, it turns into a small fire, and the meatballs are slowly blown to the surface yellow, that is all。
9
The fried meatballs can eat like IKEA meatballs, with blue sauce, or boiled into meatball soup with vegetable tofu, or with an appetizer--
10
Hot oil in the pot, turn off the fire
11
Finally, the porkballs were mixed, and the sauce was evenly coveredPorkballs Make Tips
* Front leg meat is more tender than hind leg meat, and the fat-to-lean ratio is similar. For making meatballs, it is best to choose meat that is 70% lean and 30% fat;
* Meatballs made from front leg meat are more delicate in texture, while those made from hind leg meat will be a bit coarser;
* Steaming hot steamed buns just bought back cannot be made into crumbs; buy them in the morning and use them in the afternoon;
* Overnight steamed buns are best; after rubbing, any large particles can be turned into crumbs with a simple pinch of the hand;
* The meatballs should not be too large; otherwise, they take time to fry and are not easy to cook through, and crucially, they waste too much oil, haha~