|Soy sauce||Appropriate amount|
|Flavor||Salty and fresh|
|time consuming||Twenty minutes|
Cut the meat into small pieces.
Wash and chop laver.
Mix seaweed and meat together. Mix in the sauce, ginger powder, salt and starch. Mix well.
Put the minced pork of laver into small circles and fry it slowly in a small frying pan.
Deep-fry until the surface is slightly yellowish. Deep-fry until golden brown. Drain oil.Porphyra balls tender in crispy outside will be fine.
You can add some onions or vegetables, carrots, the color is more beautiful, I think of doing it temporarily, the family used up, and did not purposely buy, that’s all.