I didn't finish buying 2 catties of hot pot balls, and burned them with white radish, which is fragrant and satisfying, so fragrant

This white radish roasted meatballs, I use the cooking method for braised dishes, the finished dish is ruddy and shiny, the large pieces of white radish inhale the soup, it looks particularly attractive, the meatballs are full, the radish is fragrant and soft and glutinous, the meatballs are full of aroma, it is also very suitable to take it to rice, a proper autumn dish to satisfy cravings, it is really fragrant.

How to make roasted white radish meatballs

Ingredients: 400 grams of white radish, 150 grams of hot pot meatballs.

Ingredients: 2 chives, 1 piece of ginger, 1 teaspoon of cooking wine, 2 teaspoons of dark soy sauce, 1/3 tablespoon of light soy sauce, 1 teaspoon of sugar, 1/2 tablespoon of water starch, appropriate amount of salt and oil.

The first step is to clean the white radish, peel off the skin, cut the radish pieces with a size of 3 to 4 cm, don't cut the radish pieces too small, otherwise it will be easy to boil, wash the chives, cut the white onion and green onion separately, and mince the ginger. The skin of the radish tastes bitter, so it is not recommended to operate this dish with the skin.

The second step, add an appropriate amount of cold water to the pot, pour in the radish pieces after boiling over high heat, and then turn off the heat and remove them after boiling again for 1 minute, drain the radish pieces, blanching can remove the astringency of the radish pieces themselves, making it taste more sweet and refreshing.

The third step is to heat the oil pan over high heat, pour an appropriate amount of oil and burn until the oil temperature is 5 hot, change the heat to medium and low, add the minced green onions, and fry the minced ginger to bring out the fragrance.

The fourth step is to add light soy sauce, dark soy sauce, sugar and cooking wine to the pot, turn to low heat and fry for 2 minutes.

Step 5, then pour in 1 large bowl of water, the amount of water to ensure that the position of the ingredients is just over the position, boil over high heat, add the radish pieces and meatballs and boil until boiling, cover and turn to medium-low heat and cook for 20 to 30 minutes until the ingredients are soft and flavorful.

Sixth, when the soup is about to boil dry, add an appropriate amount of salt to taste, pour in water starch and change it to high heat to thicken, stir until the soup is thick, turn off the heat, and take out the finished dishes.

Tips:

In this dish, I chose shiitake mushroom meatballs in the hot pot ingredients, such as fish tofu, sweet or not, beef meatballs, etc., which can also be matched, so you can put them in according to your personal preferences.

The peeled skin of the white radish is a good ingredient, don't throw it away, cut it into shreds and salt it to remove the bitter and astringent taste, and you can eat it with other ingredients and cold dishes.

The soup should be boiled until less than 1/3 is left before thickening, otherwise there will be too much soup and the sauce will be too thin and not easy to hang on to the radish pieces and meatballs.