How to make Panlong Meatballs

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  1.Pour onion, ginger, cooking wine, light soy sauce, salt, and chicken essence into the meat filling and stir evenly.

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  2.Pinch off the heads and tails of cowpeas and wash them.

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  3. Boil a few drops of cooking oil and a little salt in a pot of water and blanch the cowpeas for 2 minutes.

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  4. Pour cold water and control the moisture.

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  5.Take a cowpea and tie it in a knot.

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  6.Wrap it several times to tie it into a knot, and do not cut off the excess.

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  7. Prepare the rest in sequence for later use.

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  8.Put the prepared meat filling on the cowpeas.

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  9. Heat the pan and pour oil, add the cowpea and meatballs and fry until they are set.

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  10.Turn over and fry the other side.

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  11.Pour into a small bowl of water, a spoonful of cooking wine, a spoonful of light soy sauce, and a Pour in oil, cover over medium-low heat and simmer for 3 minutes.