How to cook meatballs and mushrooms

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  1.Prepare the main ingredients.

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  2. Wash and chop the meat into fine fillings and set aside.

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  3.Cut some green onion leaves into chopped green onions, and cut the rest into about 6 cm pieces.Cut the ginger into mince, mince the red pepper into dices, and cut the garlic into slices and set aside.

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  4. Wash the mushrooms, cut into quarters and cut into small pieces for later use.

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  5.Add eggs, cooking wine, chopped green onion, minced ginger, light soy sauce, salt, sugar, white pepper and sweet potato starch.

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  6. Use chopsticks to stir the ingredients in the same direction.(If it feels too dry, add some water appropriately)

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  7.Pour an appropriate amount into the pot Oil.

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  8. Cook until you put a chopstick down and start to bubble, use the tiger's mouth to cut the meat Squeeze the stuffing into balls and put them in.

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  9. Fry slowly over medium-low heat.

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  10. Remove the meatballs when they are completely floating and golden on the surface.

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  11. Fry them all and remove to control the oil.(The amount of fried meat in the picture is about twice the amount of the recipe)

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  12. Start another pot, Pour a ladle of oil into which the meatballs were fried, and sauté the garlic slices over medium heat until fragrant.

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  13. Add mushrooms and stir-fry.

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  14.When the mushrooms begin to soften and become watery, add the meatballs.

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  15.Add 1 small bowl of water, cover and cook for 5 minutes.

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  16. Add light soy sauce, salt, sugar and starch to water to make a gravy and set aside.

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  17. Add green onions and chopped red pepper.

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  18.Add in the gravy and reduce the juice over high heat.

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  19. Remove from the pan and serve on a plate.