Roach porkballs
By VicentaLakin
It is recalled that when a child was a child, she blew up her balls when she was a fish, and that she had no meat, and only when she came to the house, she steamed a plate and everyone could eat one or two. They say that the good things are rare, and that they are even more rare, so that they remain unforgettable. Now, as long as you want to do it at any time, it's easy to eat things that don't get much appreciated, so I'm thinking, when your son grows up, what is his memory of
Recipe Recommendations
- pork stuffing appropriate amount
- Green radish appropriate amount
- onion appropriate amount
- ginger appropriate amount
- Yellow flour paste appropriate amount
- oyster sauce a little
- shisanxiang a little
- salt a little
- cooking wine appropriate amount
- sesame oil a little
Steps for Roach porkballs
1
Add pork plaster to all the sauces: lasagna, lasagna, lasagna, wine, salt
2
Smash it and put it in the air
3
Wash the radish and go to the skin
4
Scratched and added to the pork pie
5
Smuggle evenly
6
Use your hands to form a ball
7
In 60% of the hot peanut oil
8
It's ripe when it's golden. It's easy to eat with fried balls and soupRoach porkballs Make Tips
1. Controlling the heat is very important when frying meatballs; generally, you should deep-fry them slowly over low heat. This makes the meatballs crispy on the outside and tender on the inside, and very delicious.