Pan-fried meatballs

Overview

I watched a food program on TV, and I was very interested in one of the dishes, Nanjing Meatballs. At that time, I didn’t know why the dish was called such a name. After checking online, I found out that Nanjian Meatballs belong to Shandong cuisine, which is also Shandong cuisine. It is one of the four famous cuisines in my country. The characteristics of the dish: golden red color, fresh and mellow. Nanjing, also called Jianshao, is one of the colorful methods in the south. The ingredients of the Nanjian Meatballs I made did not exactly follow the ingredients on TV, but I slightly changed them according to my own preferences.

Tags

• hot dishes
• home cooking
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• dinner
• cooking wine
• lean pork puree
• light soy sauce
• onions
• oyster sauce
• starch
• tofu
• ginger
• pepper

Ingredients

Steps

1. 1 Pour cooking wine, light soy sauce, delicious soy sauce, and pepper into the minced meat and stir well

   

2. 2 Chop green onions and ginger

   

3. 3 Add to the minced meat and mix well

   

4. 4 Crush the tofu and add the minced meat

   

5. 5 Add a little salt and mix well

   

6. 6 Dough into balls

   

7. 7 Pour a little oil into the pan and put the meatballs

   

8. 8 Slowly fry over low heat until both sides are lightly browned

   

9. 9 Fry two more sides

   

10. 10 Fry until the entire surface is lightly browned and cooked

    

11. 11 Pour light soy sauce into the original pot, add oil, add water and starch to thicken

    

12. 12 Pour the gravy over the meatballs