Nan pan-fried balls are not only a classic Lu dish, but also a delicious next meal, especially when the tender and juicy meatballs, accompanied by rice that has just come out of the pot, a bite of balls and a bite of rice, it is really delicious to say.
So how to make the southern pan-fried balls delicious? It is not difficult to make a good southern fried ball, as long as the meat filling is adjusted well, you can also make this classic Lu dish at home, and the whole family loves to eat it.
Below, Xiao Dining Table teaches you the method of classic Lu cuisine South Fried Balls, according to this method to make this dish, out of the pot meat fragrant, tender and juicy, both to relieve hunger and rice, the method is particularly simple, love meat friends may wish to try it.
First, the preparation of the southern frying balls
Ingredients: pork upper leg meat or plum blossom meat 500g
Accessories: 1 spring onion, 1 millet spicy, 4 cloves of garlic, 2 pieces of ginger, 1 egg
Seasoning: 1 spoonful of oyster sauce, 4 spoons of light soy sauce, appropriate amount of allspice powder, 1 spoon of sesame oil, 1 and a half spoons of starch, 1 and a half spoons of sugar
1, first wash the pork, and then use the stuffing machine to stir the pork into meat filling, if there is no stuffing machine, you can also go to the supermarket to buy ready-made meat filling instead.
2, cut the ingredients, first cut the green onion leaf part into green onion strips, the white part of the green onion into green onion, and then cut the millet spicy into pepper rings, garlic into minced garlic, and finally cut 1 piece of ginger into ginger shreds, 1 piece of ginger into ginger minced for later.
3: After the ingredients are cut, start to adjust the meat filling, first put the chopped ginger, green onion and 1 egg into the meat filling, then add 1 spoonful of oyster sauce, 2 spoons of soy sauce, 1/2 spoon of five-spice powder and 1 spoonful of sesame oil, and finally stir in one direction.
4, after the meat filling is adjusted, start the seasoning juice, the sauce includes 1 spoonful of light soy sauce, 1 spoon of semi-starch, half a spoon of sugar, a little five-spice powder and half a bowl of water, put all these spices into the bowl and stir evenly for later.
5, pour a little oil from the pot, adjust the medium-low heat, take the appropriate amount of meat filling when the oil in the pot is not hot, rub it into the shape of a ball by hand and put it into the pot, use a spoon to flatten the meat filling, fry the brown on both sides to put it out.
6: Heat the oil, add the remaining minced garlic, ginger and millet spicy, sauté to bring out the aroma.
7: After stir-frying the ingredients in the pot, first add 1 spoonful of soy sauce, 1 spoonful of sugar and fried balls to the pot, stir-fry evenly, then add half a bowl of water, cover the pot, and simmer until the soup becomes less.
8. After the soup in the pot becomes significantly less, then pour the prepared sauce into the pot and fry until the sauce becomes viscous.
9: Add shredded green onion after cooking. At this point, this classic Lu dish South Fried Balls is ready, out of the pot meat fragrant, tender and juicy, especially relieved.
Second, the precautions for making southern pan-fried balls
1, meat filling is best to use three points fat seven points lean pork, so that the taste is the best. Plus, it's better to stir the minced meat yourself than to buy it.
2, when frying the balls, reduce the heat, wait for one side to fry and then turn the noodles, do not worry, otherwise the meat filling is easy to scatter.
3, if you can not eat spicy, you can also not put millet spicy, according to personal taste.
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