The fried meatballs can be eaten like IKEA meatballs and eaten directly with blue mold sauce; Or boiled into a meatball soup with vegetable tofu; Or come to an appetizing sweet and sour dish
Seven-legged thin three-pointed pork front leg meat, stir into pork stuffing with a cooking machine (or use a knife)
Taro peeled off the skin, smashed into dandruff
Into the pork stuffing into an egg
Transfer to soy sauce, salt, pepper and chicken
Pour into the dandruff
Use chopsticks to stir the force in a clockwise direction; (feeling to obvious stickiness and elasticity)
Hold the right amount of meat and squeeze the meatballs from the thumb and forefinger.
After the oil pan is hot, turn to a small fire, add the meatballs and slowly fry until the surface is golden.
Hot oil in the pot, first turn off the fire; (Otherwise, when pouring tomato sauce, it will splash ><!)
Pour in tomato sauce, white sugar and the right amount of water
Open the fire, the spatula keeps stirring in the same direction until the sauce has consistency
Finally, pour in the pork balls and mix them evenly with the sauce.
The front leg meat is tenderer than the hind legs, and the fat and thin are almost the same. It is better to choose the seven-point thin three-point fat for the meatballs; The meat balls made from the front leg meat are more delicate, and the hind legs are made rougher; Just bought the hot steamed buns can not be a dandruff, buy it in the morning and use it again in the afternoon; The best of the overnight hoes, after the smashing of some large particles, the hand is pinched; The size of the meatballs should not be too large, otherwise it will not be easy to cook when it is fried. The key is still expensive, haha~