Prepare the following materials in three parts:
Meatballs: pork belly 400g, egg 1, salt 2g, fine sugar 5g, white pepper 1g, corn starch 10g, cooking wine 5g, soy sauce 10g, lotus root 40g and ginger 3 pieces.
Stewed soup ingredients: a little cooking oil, 2 cloves of garlic, 2 slices of ginger, soy sauce 15g, soy sauce 5g, oyster sauce 5g, and appropriate amount of water.
Set the plate: appropriate amount of broccoli, a few drops of cooking oil and a little salt.
3 slices of ginger and 40g of lotus root are chopped for later use.
Chop 400g pork belly and add 1 egg.
Then add 2g salt, 5g sugar, 5g cooking wine, 10g soy sauce, 1g white pepper and 10g corn starch in turn.
Add chopped Jiang Mo and lotus root in advance.
Stir evenly in one direction until it thickens.
Divide the meat into four parts (because this recipe makes four meatballs) and throw them between your hands repeatedly, so that the meatballs are firm and not loose, and the shapes are more beautiful. This is the secret of making meatballs taste better.
Pour enough oil into the pot and heat it to 70% of the oil temperature, that is, when chopsticks are inserted, dense bubbles pop up quickly.
Put them in meatballs and fry them in the fire.
You can take it out when the surface is golden, and you don't have to worry about whether it is cooked thoroughly, because this step is just to keep the meatballs loose and we will cook them later.
In order to make the nutrition more balanced and the food more beautiful, you can bake a broccoli here. Boil a pot of hot water, add diced broccoli, add appropriate amount of salt and a few drops of oil to the water, and blanch until the broccoli is soft.
Remove broccoli, drain, and set the plate in advance. Of course, if you just want to eat meat, you can omit this step.
Continue to cook meatballs, add a little oil to the pot, add 2 cloves of minced garlic and 2 pieces of Jiang Mo, stir-fry over low heat to give a fragrance, and add 15g soy sauce.
Continue to add 5g oyster sauce and 5g soy sauce.
Inject the right amount of water, which is similar to meatballs.
Add meatballs, bring to a boil, then cover the pot and simmer.
Boil for 25 minutes, open the lid, turn to high heat to collect the soup until it is about a quarter of the soup, and take out the meatballs.
Put the stewed meatballs into a plate, and then pour in a proper amount of soup, and you can eat them.
Here are some possible questions:
1, what is the fat-thin ratio of pork belly?
It's okay to drive from five to five and be thin and fat.
2. What is the function of lotus root? Can you change it?
Adding crispy vegetables such as lotus root is mainly to increase the taste, but also to balance the greasy meatballs, which can be replaced by horseshoes.
3. How to deal with the remaining oil of croquettes?
Heat the oil to 50% heat on medium fire, add 10 ml mature vinegar, and when the oil level is stable after the vinegar volatilizes, turn to low heat, add 20g leftovers, fry until golden brown, and filter the oil with a sieve.
Sterilize with vinegar to remove odor, and the residue is absorbed by leftovers. Finally, the filtered oil is clear. We can continue to fry, or we can make Chili oil, scallion oil or crispy noodles.