How to make shacha sauce chicken balls

Many people say that they can cook, but in fact they are just particularly good at making instant noodles. In order to avoid this embarrassment, let's learn together. First, let's learn how to make shacha sauce chicken balls. Take a look at it carefully.

1. Cut the meat into pieces and blend it in a juicer;

2. Add chopped marty, 1/3 teaspoon pepper, 1/2 teaspoon salt, 2 teaspoons soy sauce, 1/4 teaspoon sugar, 5 teaspoons corn starch, stir in one direction until your hands feel very sticky, then add 1 tablespoon of water, stir until the water is absorbed, do this 2-3 times. To put it bluntly, add water in portions, don't pour it all in at once. If it is really too watery, don't add more. The meat will be very hard if you don't add the right amount of water.

3. Bring a large pot of water to a boil, add a few slices of ginger, 1 teaspoon of salt, and 1 tablespoon of oil. Rub your hands with oil, scoop a spoonful of meat paste each time with a large spoon, and then gently roll it into a ball with your hands. This way, each meatball will be more uniform in size. Put it in boiling water and cook until it floats. Continue to cook for 5 minutes, then break open a meatball to see if it is cooked through.

4. Fry in a small oil pan until the skin turns light yellow;

5. Add 1 tablespoon of shacha sauce, 1 teaspoon of soy sauce, 1 teaspoon of corn starch, 1 teaspoon of Teriyaki barbecue sauce, and 1/2 teaspoon of sesame oil to the bowl, and stir until the corn starch does not float to the surface;

6. Pour a bowl of sauce into the pot, stirring constantly, and cook until big bubbles appear and there is a feeling of "steam lifting the spoon". Turn off the heat and use a spoon to pour the sauce on the meatballs.

Today's dish of chicken meatballs with shacha sauce is delicious and healthy. Isn't it very tempting? It is simple, nutritious and rich. So dear housewives, please try to make it for your family.