Sugarballs
By VicentaLakin
Remember when we were kids, we had a Chinese restaurant, and our guests came to the hotel and bought a few dishes to serve our guests, and the conditions were different from the ones we used to eat at the hotel
Recipe Recommendations
- pork 240 grams
- onion appropriate amount
- Jiang appropriate amount
- liquor appropriate amount
- soy sauce appropriate amount
- Very fresh. appropriate amount
- sugar appropriate amount
- pepper appropriate amount
- vinegar appropriate amount
- sesame oil appropriate amount
- salt appropriate amount
- peanut oil appropriate amount
- starch appropriate amount
- sweet and sour
- sneak
- three-quarters of an hour
- simple
Steps for Sugarballs
1
A pig's elbow is cut to mud
2
It's a little bit of odour, a little salt, white wine, pepper powder, a little bit of onion moist
3
We've got water starch, about 100 grams of water and two spoons of starch
4
It's important, little trickle, to make a pelt with a hand so that the pelvis is loose and tastes good
5
Put peanut oil in the pot, 5 cents hot, right hand scrape the balls on the left hand, with a spoon a little round
6
The right hand scrapes the balls into the oil pan
7
The fire blew up into golden balls
8
Here's the fried pills
9
Onions, ginger chops
10
The boiler pours out a little bottom oil and adds onions and ginger fragrance
11
And then we'll add the old and the smell of it
12
Add a proper amount of water, then sugar, vinegar, about 2:1, and burn it to taste, and adjust it to its own taste
13
It's a water starch. It's a man's perfume
14
Combine the fried pellets, and you can load them
15
You're a good sugar-appetizerSugarballs Make Tips
Add cornstarch slurry to the meat filling multiple times and stir by hand clockwise. This is crucial; it's a little tip. Stirring the filling by hand when making meatballs makes them fluffy and gives them a good texture.