Sliding balls

Overview

Meatballs have always been my baby's favorite, and they are also a frequent visitor on my dining table. Meatballs can be paired with various combinations, including water chestnuts, lotus roots, tofu, and steamed bun dregs. They are a must-have delicacy at home

Tags

• hot dishes
• aged vinegar
• cooking wine
• green onions
• light soy sauce
• oyster sauce
• pork
• starch
• steamed buns
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 Chop the pork, chop the green onions, chop the steamed buns into pieces, add eggs, 10ml of light soy sauce, cooking wine, oyster sauce, 5g of salt, 10g of sugar, 30g of starch, stir evenly in one direction (the steamed bun residue here can be replaced with minced water chestnuts, minced lotus roots, minced tofu)

   

2. 2 Gather the pork into balls and put them into a pot of boiling water to shape. Be careful not to turn on the heat and just keep the water warm

   

3. 3 After the meatballs are set, take them out and set aside

   

4. 4 Heat the oil pan until 60% hot, add the meatballs, and slowly fry over low heat until golden brown

   

5. 5 Take a bowl, put 10g starch, 5ml light soy sauce, 2g salt, 20ml mature vinegar, 20g white sugar, then add an appropriate amount of water, mince the garlic and mix it into a sauce

   

6. 6 Fry the meatballs till golden brown and take them out

   

7. 7 Leave a little oil in the pot, add the prepared sauce and boil until thickened

   

8. 8 Add the fried meatballs and roll them until even

   

9. 9 Take out of the pot and place on a plate with coriander leaves