Radish and Pork Meatballs
Crispy fried meatballs made with a savory blend of ground pork, white radish, and carrot.
ストーリー
These golden meatballs combine the savory richness of pork with the refreshing moisture of radishes and carrots. Deep-fried until the outside is crisp and browned, they offer a satisfying texture and a warm, aromatic spice that makes them perfect for sharing at the table.
材料
Ground pork
to taste
White radish
to taste
Carrot
to taste
Soy sauce
to taste
Eggs
to taste
Starch
to taste
Flour
to taste
13-spice powder
to taste
Salt
to taste
Scallions
to taste
Ginger
to taste
作り方
1
Step 1
Place the meat filling in a basin, add minced scallion and ginger, salt, Sichuan pepper powder, thirteen-spice powder, salt, crack in two eggs, and stir vigorously in one direction until the mixture becomes sticky and elastic.
2
Step 2
Shred the carrots, blanch them in boiling water, and squeeze out the moisture.
3
Step 3
Do the same for the white radish.
4
Step 4
After squeezing out the moisture from the red and white radishes, chop them finely, add to the meat filling, add some flour and starch, wear disposable gloves, and mix evenly until combined, then set aside.
5
Step 5
Heat oil in a wok, use the tiger's mouth of your left hand to squeeze out the meatball shape, use a small spoon in your right hand to place the meatballs into the pot for frying, fry until golden yellow, then drain the oil and remove.
