Pan-fried Pork Meatballs
A traditional celebrated dish of Shandong (Lu) cuisine, featuring a golden-red color, tender texture, and mellow flavor. The meatballs are first pan-fried, then braised.
Ingredients
pork (finely minced)
200 g
neutral oil (for frying meatballs)
250 g (actual consumption about 100 g)
cooking wine
15 g
yellow soybean paste
15 g
salt
2 g
MSG
5 g
white sugar
5 g
minced scallion
2 g
minced ginger
2 g
sesame oil
10 g
beaten egg
35 g
water starch (for mixing meat filling and thickening sauce)
100 g
stock (for stewing meatballs)
to taste
soy sauce (for seasoning)
to taste
Instructions
1
Step 1
Mince the pork finely, add beaten egg, salt, cooking wine, MSG, soy sauce, yellow soybean paste, sesame oil, and water starch, mix well, then squeeze into evenly sized meatballs.
2
Step 2
Heat oil in a pan, add the meatballs, pan-fry them, then press the meatballs flat with a spatula. Fry until one side is cooked, flip over, continue frying, then remove when both sides are done.
3
Step 3
Leave a small amount of base oil in the pan, add minced scallion and ginger and stir-fry until fragrant. Pour in cooking wine, add stock, soy sauce, salt, sugar, MSG, then put in the meatballs. When the liquid boils, turn to low heat and simmer until the meatballs absorb the flavor. Then turn to high heat to thicken the sauce, flip the meatballs, drizzle with sesame oil and serve.
