Crispy meatballs
Overview
I have been fond of eating croquettes since I was a child, and my mother would fry them for me from time to time to satisfy my craving. Now that I have a family and a career, I use my free time to learn how to make delicious food, and of course I have to learn how to fry my favorite meatballs. Today, we combine pork and lotus root to make some crispy meatballs. The pork is fragrant and delicious, the lotus root is sweet and crisp, and the small meatballs are crispy on the outside and tender on the inside. One bite at a time, it’s so enjoyable!
Tags
Ingredients
Steps
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Peel and clean three small lotus roots.
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Cut into thin slices and soak in water.
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Stir all the lotus roots into filling.
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Mince a piece of ginger.
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Chop a handful of green onions into fine pieces.
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Soak shallots, ginger slices, peppercorns, and star anise in hot water for 15 minutes.
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Cut a piece of pork into chunks and mince it.
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Add an appropriate amount of salt, light soy sauce, cooking wine, oyster sauce, thirteen spices, sesame oil, and chicken essence and mix well. Then add the soaked onion and ginger seasoning water in small amounts and several times, and stir vigorously in one direction.
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Squeeze out excess water from the lotus roots and add to the pork filling.
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Add minced ginger and chopped green onion and stir evenly.
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Add 2 tablespoons of cornstarch and stir evenly.
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Use the tiger's mouth to squeeze it into the shape of small balls.
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When the oil is 60 to 70% hot, put it in the pan and fry.
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Fry until the surface is golden brown.
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It tastes better with a little salad dressing.
