Nan Pan-fried Balls is an authentic traditional Lu dish

When I first started learning to cook, I didn't know why a traditional Lu dish was named Nan pan-fried balls? Since there are southern pan-fried balls, are there any northern pan-fried balls? Later, the more I learned, the more I understood. Originally, nan pan-fried balls borrowed the specialty of southern cuisine and combined with the cooking method of Lu caiyao to produce a new cooking method - frying. After understanding, I naturally knew that there could not be any northern pan-fried balls.

Now I will explain to you the production of southern fry balls, the main ingredient: pork fat lean 250 grams.

Preparation Method: The first step is to cut the pork fat and lean meat into fine small particles, add half an egg white, add rice wine, monosodium glutamate, soy sauce, sesame oil, ginger and water starch, stir well. Step 2 Heat the pan with oil, reduce the heat and add a small amount of oil, put the squeezed balls into the pan and fry, fry until they are four minutes cooked, use a hand spoon to flatten the balls, turn them over, fry the other side, fry until they are eight minutes cooked, until the surface is golden and red. Step 3: Leave the bottom oil in the pot and add a piece of green onion and ginger to stir-fry, stir-fry, add rice wine, soy sauce, monosodium glutamate, fine salt, add the fried balls to a low heat, turn the flavor into the flavor and turn the heat to pour the oil on the plate.

Characteristics of the dish: golden red color, fresh and soft and tender.

Interested friends can go to my homepage to watch the how-to video, there are more delicacies waiting for you.