Braised meatballs in brown sauce(hong shao wan zi )

Braised meatballs in brown sauce

Introduction:

"Braised meatballs belong to Shanghai cuisine. They are made by chopping the fat and thin pork into minced meat, mixing it with eggs, starch, salt and monosodium glutamate, frying it in oil pan until golden, then removing it, adding the fried meatballs to the soup, adding starch to the soup, and then putting it on the plate. This dish is delicious and nutritious, especially suitable for children

Production steps:

Step 1: add Lotus Root Granule, starch, egg white, cooking wine, starch to meat stuffing. Blanch to shape.

Step 2: steam the boiled meatballs for 5-8 minutes

Step 3: persimmon pepper, green pepper, water hair fungus, change to standby

Step 4: start to cook oil, scallion, ginger, dry pepper, stir in the pan

Step 5: add sugar, soy sauce and rice wine

Step 6: first under the meatballs, simmer for 3 minutes, into the knife after the persimmon pepper, green pepper, water hair fungus, chicken essence, stir fry!

Step 7: add a little sesame oil and put it on the plate!

Materials required:

Pork: moderate (fat to lean ratio 3:7)

Persimmon pepper: right amount

Green pepper: right amount

Auricularia polytricha: right amount

Ginger slices: right amount

Old style: moderate

Scallion: right amount

Dry pepper section: appropriate amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Sesame oil: appropriate amount

Note: 1, the meat must be strong, so that the ball will have elasticity. 2, when playing the ball, add an appropriate amount of warm water, so that the ball will be tender and smooth. 3, pay attention to the high oil temperature, do not enter the water, explosive

Production difficulty: simple

Process: firing

Production time: 20 minutes

Taste: slightly spicy

Chinese PinYin : Hong Shao Wan Zi