Mini-Gaziko
By VicentaLakin
In addition to being married to an old king's house, the most admired chef in the whole family is my uncle, who is not of any kind, but who has the essence of cooking. The food that he cooks is perfectly compatible with the chef at the Grand Hotel. Two days ago, he was taught his best four-hey-balls, and it really tasted good. I was going to make four big ones, but the kids are all splits. It's not easy. But what's it called? It's a mini-ball. That's it! Ha ha
Recipe Recommendations
- pork belly 500 grams
- starch 2 tablespoons
- broth appropriate amount
- steamed bread half a
- water chestnut of 6
- eggs of 2
- onion appropriate amount
- Jiang appropriate amount
- pepper powder appropriate amount
- salty and fresh
- steamed
- an hour
- simple
Steps for Mini-Gaziko
1
Five flowers cut into little ding, mixed with ginger and starch。
2
Add two eggs to mix again。
3
Scratch the buns and put them in the meat。
4
Clean up, go to the skin, cut into the tinkle, put it in the meat。
5
Finally, salt, pepper powder and soy sauce were added, the meat was fully pulverized, a small mass of meat was taken, it was thrown over and over again into the hands, and the ball was then folded into the hands, and a layer of soy sauce was put into the pot and blown into gold。
6
Put meatballs in the tub, add soup, soy sauce, ginger, onions, steam in the pot for 30 minutes。
7
Just take out the soup juice and pour it on the meatballs。Mini-Gaziko Make Tips
1. Be sure to choose pork belly, adhering to the "30% fat, 70% lean" principle. 2. Cut the meat into small cubes, do not mince it into a paste. 3. Coat the meatballs with a layer of soy sauce before frying; this creates a beautiful color, makes browning easier, and prevents the meatballs from becoming tough.