娢 Dad’s 舅舅 used to be a chef at the restaurant. The specialty dishes are fried diced meat, fried pork, and meatballs. But when I passed away, my mother-in-law learned the meatballs, and then my mother-in-law gave it to me. This meatball seasoning is less, the emphasis is on the original flavor, I have done it four times, each time a lot of weight, and then will be distributed to the neighbors, all said delicious, especially suitable for the elderly and children!
Two pounds of front shoulders washed clean (with a little fat to eat better)
A taro peeled into pieces and blistered soft (small tricks)
Cut the meat into small pieces, and I cut the ginger into it. Stir the meat and ginger into the meat with a meat grinder. If you don't want to stir it yourself or want to be lazy, you can buy the meat. If you are hardworking, you can also simmer your own meat (I tried it, I taste it best)
Stuffed with ginger (slightly added with ginger), salt, two eggs, steamed steamed buns, starch, soy sauce! (You can add some spice powder, my mother-in-law did not add, I added, I also added some chicken, my mother-in-law did not add, this depends on your own taste.)
The key point is to stir the meat stuffing with chopsticks clockwise, stir, stir, and stir the meat to hold the group, so that the finished meatballs will be juicy and not too lazy. I made the meatballs and found that the chef machine was too suitable. This step is easy for me to get it. Especially easy to use!
Heat the oil and squeeze it out one by one. Try to round it up and fry until golden. (You can fry a small try and feel salty)
All the meatballs are fried. This time I made a little bit of water, so the meatballs shrank a little after the pan, but it doesn't matter, it will become a little fat man in a while.
I forgot to take a picture and prepared enough water to boil in the steamer. (for couscous), the remaining oil of the croquettes is served. In the last pot, leave a little bit of oil under the onion ginger, pepper and aniseed pot, and then add the water that can probably be without the meatballs to boil, you can put some soy sauce to color. Boil the water and pour it into the bowl of the meatballs (preferably prepare a larger bowl). Then put the meatballs in a steamer and boil over low heat for half an hour.
Sisters, this is a steamed and successful meatball, it will grow fat and become bigger, the basin is full, and it will fall out quickly. If the meatballs are steamed, nothing changes or mistakes.
The oil that has been fried in the meatballs should be clear and slag-free. If not, the meat stuffing is not in place!
Delicate and juicy, authentic!
1. There is no onion in the meat, otherwise the process of frying will become a paste. Finally, the shabu-shabu has onions. 2, the meat must be stirred in place, this is the key to success. 3, steamed bread must be peeled with water, two pounds of meat a hoe almost (not too much)