Braised pork balls in brown sauce(hong shao zhu rou wan zi )

Braised pork balls in brown sauce

Raw materials for making braised pork balls

There are 350 grams of Wuhua pork, 1 egg, 150 grams of xiaobaicaixin, 2 grams of refined salt, 500 grams of soybean oil (actual consumption 75 grams), 15 grams of soy sauce, 15 grams of cooking wine, 15 grams of fresh ginger, 400 ml of chicken soup, 1 gram of monosodium glutamate, 125 grams of starch and 50 grams of scallion.

Steps for making braised pork balls:

1. Wash the pork, remove the tendons and chop it into mash.

2. Peel and wash the scallion, and divide it into two parts: one part is cut into 3cm long sections, and the other part is cut into chopped scallion.

3. Wash the cabbage heart and cut into filaments.

4. Put minced pork into a bowl, add chopped green onion and ginger, stir well, then add egg liquid, salt, 5g soy sauce and cooking wine, mix well, and then squeeze minced pork into small balls.

5. Put the soybean oil into the frying pan, and when it is 80% hot, put the small balls made of the mixed meat mud into the frying pan and fry them. When the balls are golden, take them out, control the oil, and pour the remaining oil into the oil tank.

6. Leave 25 grams of oil in the original frying pan, heat it up, add scallion section and cabbage heart, stir fry a few times, add chicken soup, 10 grams of soy sauce, monosodium glutamate and pepper noodles, stir well, wait for the meatballs to be well cooked, and then add

Characteristics of braised pork balls:

Golden color, soft and glutinous meatballs, delicious taste.

Braised pork balls in brown sauce

A kind of food, raw materials: 350 grams of pork, 1 egg, 150 grams of cabbage heart, 2 grams of refined salt, 500 grams of soybean oil (75 grams), 15 grams of soy sauce, 15 grams of cooking wine, 15 grams of fresh ginger, 400 ml of chicken soup, 1 gram of monosodium glutamate, 125 grams of starch, 50 grams of scallion.

essential information

Braised pork balls in brown sauce

[cuisine] Korea

[taste characteristics] golden color, soft and glutinous meatballs, and delicious taste.

Production process

1. Wash the pork, remove the tendons and chop it into mash. 2. Peel, wash and divide the scallion into two parts. One part is cut into 3cm long sections, and the other part is cut into chopped scallion. 3. Wash the cabbage heart and cut into filaments. 4. Put minced pork into a bowl, add chopped green onion and ginger, stir well, then add egg liquid, salt, 5g soy sauce, cooking wine, etc. mix well, and then squeeze minced pork into small balls. 5. Put the soybean oil into the frying pan and cook until it is hot in August. Put the small meatballs made from the mashed meat into the frying pan and fry them. When the meatballs are golden, remove them and control the oil. Pour the remaining oil into the oil tank. 6. Leave 25 grams of oil in the original frying pan, heat it up, add scallion section and cabbage heart, stir fry a few times, add chicken soup, 10 grams of soy sauce, monosodium glutamate and pepper noodles, stir well, after the meatballs are cooked, add starch and thicken.

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Hong Shao Zhu Rou Wan Zi