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

Stewed Pork Ball in Brown Sauce

Introduction:

"It's getting colder and colder in the north. At this time, we're going to be fatter. Let's have a hard dish. Let's make it home. Take a big bite

Production steps:

Step 1: chop the pork, add water chestnut, green onion and ginger, then add thirteen spices, a little starch, salt, egg white, soy sauce and water, stir in one direction.

Step 2: according to personal preferences, after the round, 60% hot oil, put the ball into the pot and deep fry until the surface is golden.

Step 3: fried balls.

Step 4: another pot, pour a little oil, add pepper, star anise, cinnamon saute, add onion ginger.

Step 5: put in the fried balls.

Step 6: pour in hot water. The water doesn't need to overflow the meatballs. It depends on your personal situation. If you like more soup, put more.

Step 7: when the pan is boiling again, add a few drops of soy sauce to color and a little salt. Turn the ball several times in the middle, and burn it for 15 to 20 minutes.

Step 8: after 15-20 minutes, put the meatballs on the plate, and put the baby food with water on it. Add a little water and starch to the remaining soup. Just pour it on the balls.

Step 9: a stewed lion head.

Materials required:

Minced pork: 500g

Zanthoxylum bungeanum: right amount

Egg white: right amount

Water chestnut: 10

Baby food: half a tree

Starch: right amount

Old style: moderate

Soy sauce: moderate

Salt: right amount

Cinnamon: moderate

Star anise: right amount

Thirteen spices: appropriate amount

Note: meat with a little water chestnut, taste very good, waxy with crisp, pro, try Oh, good.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Shi Zi Tou