Braised meatballs with vegetables
Overview
I believe many people like meatballs, and there are many ways to cook them. Whether they are souped, fried, or braised, they are all delicacies on the table, so they are also my favorite! I made the roasted meatballs with vegetables today. Although it was my first time to make them, I didn’t expect them to be surprisingly delicious. After being deep-fried, the meatballs become deliciously caramelized and full of umami. With the combination of green vegetables, they taste more fragrant and relieve greasiness. They are loved by the family!
Tags
Ingredients
Steps
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Prepare the ingredients: pork filling, chopped green onion and minced ginger
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Add one egg, salt, chopped green onion and minced ginger (2/3 each), pepper, and 4 tablespoons of cornstarch into the meat filling (optional chicken essence)
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After the seasoning is put in, use chopsticks to stir in one direction until the meat filling is thick and sticky
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Wash the green vegetables and set aside
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Pour a little more rapeseed oil into the pot (any other cooking oil can be used), and turn to medium-low heat when it reaches 5 levels of heat. Squeeze round meatballs from the tiger's mouth, then scoop them into the oil pan with a spoon and fry
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Fry the meatballs until they are 9 layers cooked or until they are fully cooked and take them out (the color should be kept golden and not burnt)
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Pour out the excess oil and leave an appropriate amount of base oil, add the remaining minced onion and ginger, and stir-fry over medium heat
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Pour in the green vegetables and stir-fry for a while, then add fresh soy sauce, white sugar and a little dark soy sauce and stir-fry evenly
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Add the fried meatballs and an appropriate amount of water, stir well, then cover the pot and cook over medium heat for 2 minutes
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When the soup is almost reduced, add the thin gravy and stir-fry evenly before serving
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It tastes great when eaten hot!
