Ingredients
Meat filling (pork belly is best) ( 300g ) | Peeled steamed buns ( 1 piece ) |
Red onion (a local type of onion that is particularly tasty) ( 1 root ) | White onions ( 1 root ) |
Now Sichuan pepper powder ( 2 spoons ) | Star anise powder ( 1 spoon ) |
Sesame oil ( 1 small spoon ) | Dark soy sauce ( 1 spoon ) |
Egg ( 1 ) | |
Ginger ( 1 block ) | Chicken essence ( appropriate amount ) |
Starch (appropriate amount) |
How to make fried croquettes with steamed bun residue
1.Prepare materials
2.Peel the steamed buns and chop into pulp with a fork
3. Add freshly beaten pepper powder and star anise powder to the meat filling
4.Add white and red onion minced ginger sesame oil
5.Add a spoonful of starch, an egg, a spoonful of dark soy sauce, and a spoonful of light soy sauce.Fry all the seasonings in hot oil.Add salt and chicken essence, stir well, and set aside.
6.Add the steamed bun residue and grasp it evenly with your hands.
7. Gently roll into small balls.Be sure to rub hard enough.The meatballs will be very solid
8. Place the rolled balls and sprinkle them with starch on a plate (any starch will do)
9. Heat the oil in the pan and heat it up Heat the oil until it is 7-8% hot, add the meatballs, and fry until the color is as shown in the picture above, then it is ready to serve.
10.Blow it out to control oil
11.This is placed on a steaming plate and steamed over high heat for 15-20 minutes (increase or decrease the time appropriately according to the size of the meatballs) p>
12.It’s delicious and fragrant
Tips
1.The steamed buns must be cold and peeled Steamed Buns
2.Don’t use too much force when rolling the balls, just gently ball them up.
Copyright Statement:This article is a reprinted article, and the copyright belongs to the original author. Please retain the source when reprinting!
