Meatballs with sauce, no eggs, crispy on the outside and tender on the inside

Today I will teach you the tips of this dish, no need to put eggs, fried meatballs, charred on the outside and tender on the inside, poured with juice, the taste is more delicious, and the following is to share the method:

【Meatballs with sauce】Ingredients: 1 kg of pork, 1 section of carrots, a little green beans, 2 tablespoons of starch, 2 tablespoons of flour, appropriate amount of oil and salt, 1 section of green onion, 2 slices of ginger, 2 cloves of garlic, 10 Sichuan peppercorns, 1 tablespoon of oyster sauce, 2 tablespoons of seafood soy sauce, half a tablespoon of sugar, 1 tablespoon of rice vinegar,

Steps:

1. Chop the pork into meat filling, to chop it delicately, the ratio of lean meat to fat of pork, 8:2 is OK.

2. Cut the carrots into small cubes.

3. Put the peppercorns in a bowl, add half a bowl of warm water, soak for 10 minutes, and soak the peppercorns in water. Put the shredded green onion and ginger in a bowl, add a little salt, rub it with your hands, and pull out the juice of the green onion and ginger. Sichuan pepper, green onion, ginger can remove the fishy smell of meat, if you chop the green onion and ginger and put it in the meatballs, the green onion and ginger will be fried and blackened, and the fried meatballs have black spots, and they are not pretty.

4. Remove the peppercorns in the pepper water with a strainer, pour the pepper water into the green onion and ginger shreds, and then grab the green onion and ginger shreds with your hands to make the juice of the green onion and ginger blend into the juice.

5. Pour the juice into the meat filling, remove the shredded green onion and ginger, and then add oyster sauce, salt, white pepper, oyster sauce, starch and flour.

6. Grasp the meat filling well with your hands so that the seasonings are all integrated into the meat filling.

7. Add oil to the pot and heat it to about 6 hot, put the meat filling in your left hand, squeeze out the meatballs from the tiger's mouth, the size of the balls is about 3 cm in diameter, catch it with a spoon in your right hand and fry it in the oil pot.

8. After the meatballs are fried, turn the meatballs to make the color of the fried meatballs consistent, fry the meatballs to golden brown, fry them well, take out the meatballs, raise the oil temperature to 7 into heat, go down to the meatballs to fry again, the meatballs are fried to darken, become light red, the appearance of the meatballs is crispy, take out the meatballs, drain the oil, and put them on a plate for later use.

9. Pour the oil of the croquettes into a container, add water to the pot and bring to a boil, add the diced carrots and green beans, blanch until the color becomes darker, remove the green beans and carrots and set aside.

10. Add a little oil to the pot and heat it, add chopped green onions, shredded ginger and minced garlic and stir-fry until fragrant, then add green beans and diced carrots and stir-fry evenly, add half a bowl of water, add seafood soy sauce and a little braised soy sauce, sugar, rice vinegar, bring to a boil, add an appropriate amount of water starch to thicken, heat until the soup becomes viscous, turn off the heat.

11. Pour the prepared juice on the meatballs, and a plate of soft, salty, fresh and slightly sweet and sour sauce meatballs is ready.

Tips: When adjusting the filling of the meatballs, you don't need to put eggs, the meatballs fried with eggs will not be crispy when you eat them, you can put flour and starch, and the fried meatballs are crispy on the outside and soft on the inside.