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Jinling Meatballs
Nanjing flavor classic reappears. Jinling meatballs deserve the first place. The round meatballs symbolize reunion and happiness. After being carefully cooked, they taste excellent. On special days, let this Jinling meatball spread happiness and start a joyful time.
INGREDIENTS
Main Ingredients
- ·300g Lean pork
- ·100g Pork fat
- ·200g Pork ribs
- ·300g Pork tendons (soaked)
- ·20g Dried shrimp
- ·2 Napa cabbage leaves
Additional Ingredients
- ·1 Egg
- ·20g Cornstarch
- ·Chicken stock (as needed)
Seasonings
- ·13g Salt (total)
- ·3g Sugar
- ·10ml Shaoxing wine
- ·30ml Ginger-scallion juice
- ·10ml Sesame oil
- ·Cooking oil (for frying, amount as needed)
DIRECTIONS
Step 1
Mince 300g of lean pork and 100g of fat pork. Cut 20g of dried shrimp into pieces. Cut 300g of soaked pork tendons into sections. Cut 200g of pork ribs into pieces.
Step 2
Prepare the pork mince and dried shrimp. Beat in 1 egg. Add 3g of salt and 3g of sugar. Pour in 10ml of Shaoxing wine. Pour in 30ml of ginger-scallion juice. Mix well.
Step 3
Then add 20g of cornstarch. Mix well.
Step 4
Prepare the meat filling. Take a little of it and make balls about 2cm in diameter from the hollow of the thumb.
Step 5
Heat the oil pan until it is 70% hot. Put the balls into the pan. Fry until the surface turns golden yellow. Take out and drain.
Step 6
Put a little more than half a pot of clean water into the pan. Put the pork ribs into the pan. Blanch to remove the blood. Take out and wash in cold water.
Step 7
Prepare 1 casserole. Spread the pork ribs at the bottom of the casserole.
Step 8
Then spread the pork tendons and meat balls. Pour in 10ml of sesame oil and 10g of salt. Pour in the chicken stock. Spread 2 pieces of napa cabbage leaves.
Step 9
Cover the casserole and braise for 30 minutes.