Water chestnut balls
Water chestnut, also known as horseshoe, we call it Castanea mollissima. It tastes crisp and sweet. It can be used not only as a fruit, but also as a vegetable. It has the effects of clearing heat and detoxification, cooling blood and generating fluid, eliminating food and swelling. Water chestnut balls are made by peeling and shredding water chestnuts and mixing them with minced pork. The balls taste rich, fragrant, greasy and delicious.
Ingredients
400g minced pork200g water chestnut
300 ml oil
15ml yellow rice wine
4 g salt
20ml raw extract
20G egg white
5g shallots
2 tbsp water starch
A little sugar
10ml soy sauce
Directions
Step 1
Prepare minced pork and water chestnuts
Step 2
Add salt, rice wine and egg white to the minced pork. Stir the raw soy sauce clockwise until it is sticky. Wash and peel the water chestnut
Step 3
Then chop the water chestnut into fine powder and mix with the pork powder
Step 4
Mix and stir well, repeatedly pick it up and beat it in a bowl until it is sticky
Step 5
Prepare scallion and water starch
Step 6
Pour oil into the hot pot
Step 7
Heat the oil for 6 minutes to make uniform balls and deep fry
Step 8
After the bottom of the ball changes color, gently shake the pot to make the ball heat evenly
Step 9
Deep fry until cooked, control the oil and remove
Step 10
Pour out all the oil and return the balls to the pot
Step 11
Add raw and old soy sauce, stir fry and pour in water
Step 12
After burning for a while, add a little sugar to taste
Step 13
Add water starch and thicken. Turn off the heat and take out of the pot
Step 14
Put it in a bowl and sprinkle with scallions