I watched a food program on TV, and I was more interested in one of the dishes “Nanjian Wan Zi”. At that time, it was not clear why it was called such a dish name. Only after checking online did we know that Nanjian Wan belongs to Shandong cuisine, which is also Shandong cuisine. It is one of the four famous cuisines in China. Its characteristics are golden red color, fresh and mellow. Nanjian, also known as Jianshao, is one of the colorful methods in the south. The ingredients of this fried meatball I made are not completely in accordance with the ingredients on TV, but slightly changed according to my own preference.


110g minced meat
50g tofu
1 teaspoon cooking wine
1 section of scallion
1 teaspoon soy sauce
1 piece of ginger
1 teaspoon oyster sauce
1 teaspoon delicious soy sauce
5g corn starch


Step 1
Pour the mashed meat into cooking wine, soy sauce and pepper to stir

Step 2
Chop green onion and ginger separately

Step 3
Add to the mashed meat and stir well

Step 4
Scratch the bean curd and add in the mashed meat

Step 5
Add a little salt and mix well

Step 6
Make a ball

Step 7
Put a little oil into the meatballs in a pan and fry them slowly over low heat

Step 8
Fry two more sides

Step 9
Until the whole surface is slightly yellow, fry until done and serve

Step 10
Pour soy sauce into the original pot, oil consumption, add water and starch to thicken

Step 11
Pour the sauce over the balls