Chili Balls

For the chili balls, pour hot water over the Mu-Err mushrooms and soak for 10 minutes.

Wash the coriander and chop finely. Leave a few leaves for decoration.

Season the minced meat with pepper, coriander, salt and sugar.

Knead the egg and cornstarch with the mince.

Halve the chili pepper, cut out the septum and seeds, and finely dice the peppers.

Peel and crush the garlic cloves. Drain the bamboo shoots and mushrooms, let them drain and cut them into fine pieces.

Knead everything together with the minced meat and form into small balls of 3-4 cm ø.

Put the chili balls on wooden skewers and grill on the grill for 12 minutes until brown on all sides.

Before serving, decorate with a few coriander leaves.

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