Stewed Pork Ball in Brown Sauce(hong shao shi zi tou )

Stewed Pork Ball in Brown Sauce

Introduction:

"Lion head is one of the famous dishes in Huaiyang. Lion head is big meat in Yangzhou, and it is called "big meatball" or "four Xi meatball" in northern dialect.. Cut the pork ribs of fat seven and thin three into pomegranate granules and make them into meatballs. After simmering, the fat on the surface of Meatballs is generally melted, but not all of them are melted. The lean meat is relatively protruding, giving people a rough feeling. Because the meatballs are large and rough, they are called lion head. "

Production steps:

Materials required:

Minced pork: fat and lean 3 / 7 Kai

Eggs: 2

Potatoes: 1-2

Carrots: 3

Onion: right amount

Cabbage: moderate

Refined vegetable oil: right amount

Yellow rice wine: right amount

MSG: right amount

Salt: right amount

Sugar: right amount

Scallion: right amount

Soy sauce: moderate

Old style: moderate

Starch: right amount

matters needing attention:

Production difficulty: unknown

Technology: stewing

Production time: three quarters of an hour

Taste: sweet and sour

Chinese PinYin : Hong Shao Shi Zi Tou