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

Stewed Pork Ball in Brown Sauce

Introduction:

"Lion head is a big meat dish that is awesome in winter. Recently, it has been lazy to cook vegetables, and a big pot of meat and vegetables has been used to solve a meal. So today the lion and his head have added the most classic combination of potatoes and carrots. Now the new potatoes are very delicious. They don't need to be peeled when they are washed. They taste very strong. I'm talking about private people. In fact, I still have the soup of braised pork two days ago. It's just right for me to cook lion's head. It's very delicious. In the snowy winter, it's not bad to fry some meatballs, put the crispy meat in the refrigerator and live in the house. "

Production steps:

Step 1: cook and shell the quail eggs.

Step 2: carrot, lotus root, ginger cut into pieces, add to the pork stuffing, add eggs, mix well, then add salt, chicken essence, a little soy sauce, soy sauce, starch stir well.

Step 3: pack the quail eggs into the meatballs, pinch them back and forth, shape them and put them on the plate.

Step 4: cook the oil, fry the balls until the bubbles are less, and remove.

Step 5: after the oil is boiling, deep fry again until the dough turns a little darker.

Step 6: peel carrot and cut it with hob.

Step 7: wash the potatoes and steam them over high heat (about 15 minutes).

Step 8: put the lion's head and small potatoes into the pot, add the stewed meat soup and bring to a boil, then add water to cover the ingredients and simmer.

Step 9: when the soup is half full, add carrots, cover and simmer for about 10 minutes. Stir in the pan and thicken. Add a little salt to taste.

Materials required:

Pork stuffing: right amount

Lotus root: right amount

Carrot: right amount

Quail eggs: moderate

Small potatoes: moderate

Eggs: right amount

Ginger: right amount

Braised pork soup: right amount

Salt: right amount

Chicken essence: appropriate amount

Old style: moderate

Soy sauce: moderate

Note: 1. The meat stuffing is sticky to the hands. You can wrap the lion's head with both hands after pouring water. It's not easy to stick, but after wrapping several lion's heads, the hands are sticky again, so you need to flush with both hands again. 2. If you don't have braised meat juice, you can use brine juice, old soy sauce, raw soy sauce and white sugar to make braised meat juice. If you don't even have brine juice, you can use two large ingredients, two fragrant leaves and a small piece of cinnamon instead. 3. If you like to bring a little spicy flavor, you can also add a few dried peppers to burn the lion's head.

Production difficulty: Advanced

Technology: stewing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Shi Zi Tou