Lu cuisine is a very famous dish - nan pan-fried balls, I improved, added tofu, the taste is tender, nutritious, especially suitable for small pot friends to eat
Ingredients: pork filling with seven points thin and three points fat, large tofu, eggs, five-spice ginger powder, shallot water soaked with green onion, soy sauce, oyster sauce, starch, sugar core, corn oil, salt
Directions: 1: Place the minced meat and tofu in a bowl
2: Add allspice powder, ginger powder, soy sauce, oyster sauce, green onion water and salt to taste
3: Beat an egg, add starch and stir with chopsticks
4. Put on gloves and beat the meat filling 40 times in order to make the meat filling stronger
5: Squeeze into balls
6: Add water to the pot, add some salt and oil, add sugar cores to the boil over high heat, blanch the water for 10 seconds and remove the cool water.
7: Place the blanched sugar cubes on a plate
8: Heat the pan, put more oil, put the balls into the pot, and use a spoon to flatten the balls.
9: Fry over low heat until one side is set, then turn over and continue frying
10, the side is also fried
11: After frying the balls, put in hot water, soy sauce and simmer over low heat until the balls are cooked thoroughly
12: Put the balls on top of the sugar core, the soup in the pot is hooked with water starch, poured with oil and stirred well, poured on the balls.