Main ingredients:
Pork: 500g; Black fungus: 10 pieces; Soda crackers: 100g; Carrots: appropriate amount; Eggs: 1; Scallions: appropriate amount; Ginger: appropriate amount.
Seasonings:
Salt: 8g; Soy sauce: 15g; Cooking wine: 15g; Granulated sugar: 5g; Thirteen spices: 5g; Starch: 10g.
Taste: Salty and savory; Cooking method: Braising; Time: One hour; Difficulty: Ordinary.
Braised Meatballs Detailed Cooking Steps
Soak the black fungus in water and cut into shreds. Mix with minced pork, scallion and ginger, and egg. Stir well.
Put the soda crackers into a plastic bag and crush them. Add them to the minced meat, along with appropriate amount of salt, cooking wine, soy sauce, and thirteen spices. Mix well and marinate for 30 minutes.
Shape the marinated minced meat into meatballs and set aside on a plate.
Pour oil into a pot, enough to cover the meatballs.
When the oil temperature reaches 60% heat (i.e. when a bamboo stick is inserted into the oil and bubbles quickly form around it), add the meatballs to fry. Slowly let the meatballs roll down along the edge of the pot.
After frying until golden brown, remove the meatballs from the pot.
In a bowl, mix appropriate amount of salt, soy sauce, cooking wine, granulated sugar, and a bowl of water. Stir well.
Pour the mixed seasoning into the pot, add the fried meatballs, bring to a boil over high heat, then simmer over low heat for 20 minutes.
Remove the cooked meatballs from the pot.
Add carrot shreds to the remaining soup, add a small amount of water starch to thicken. Finally, pour over the meatballs and serve.
