condiments

Pork stuffing

100g

Japanese tofu

four

condiments

Yipin xian soy sauce

1 spoon

oyster sauce

1 teaspoon

Cooking wine

1?o'clock

sugar

1 teaspoon

salt

1 teaspoon

monosodium glutamate

1?o'clock

Water starch

Two spoonfuls

step

1. Prepare raw materials for Japanese tofu and fresh pork stuffing (stew fresh pork stuffing with fresh soy sauce, oyster sauce, sugar and cooking wine for 20 minutes) for later use.

2. Japanese tofu is taken out of the bag and cut into pieces with a thickness of one centimeter.

3. Knead the stewed pork stuffing into a ball and put the Japanese tofu outside in turn.

4. Add water to the steamer and steam the sun meatballs in the steamer for 12 minutes.

5. Take the steamed sun meatballs out of the pot.

6. Pour the steamed soup into the pot, add the right amount of water to boil, add sugar, salt and monosodium glutamate to taste evenly, and finally thicken it with water starch until the consistency is just right.

7. Pour the soup evenly on the sun meatballs and you're done.

8. Delicious sun meatballs are tempting to put on the table.

9. Taste it with a little wine?

10. The meatballs are mellow and delicious, and the Japanese tofu is ready to eat, with endless aftertaste.

1 1. It is the perfect standard for rice and soup.

skill

Fresh pork stuffing needs to be simmered in advance and steamed again to taste better.