Stewed Pork Ball in Brown Sauce
Introduction:
"Braised lion's head in brown sauce, rich and thick in taste, delicious and appetizing. Put a quail egg in it, it tastes more rich. "
Production steps:
Step 1: the raw material diagram is shown in the figure above.
Step 2: mix minced meat with ginger and chives.
Step 3: minced meat with salt and oyster sauce, pepper, bread bran, starch, cooking wine, an egg, stir clockwise.
Step 4: grab it, drop it between the two hands, press it flat, put a quail egg, and then drop it back into a smooth round shape.
Step 5: put the lion's head into 80% hot oil and fry it for 2-3 minutes.
Step 6: fried lion's head.
Step 7: put water in the pot, rock sugar, ginger slices, 1 tbsp of soy sauce, 1 / 3 tbsp of soy sauce, 3 tbsp of cooking wine, half a bowl of broth, boil.
Step 8: put the lion's head in and simmer for half an hour.
Step 9: close the juice and thicken, then add some monosodium glutamate.
Materials required:
Minced meat: moderate
Quail eggs: moderate
Eggs: right amount
Starch: right amount
Starch: appropriate amount
Bread crumbs: right amount
MSG: right amount
Soy sauce: moderate
Rock sugar: right amount
Oyster sauce: right amount
Chives: right amount
Ginger: moderate
Salt: right amount
Old style: moderate
Note: 1. We need to finish collecting the juice. I want to eat it the next day, so I have to go back to the pot and heat it up. It's not completely dried. 2. The lion head should be smooth and tender. Don't add too much starch. Put some bread bran to make the taste soft. 3. Don't put salt when you burn lion's head. 4. Step 3: make sure to stir more until you find it hard to stir.
Production difficulty: ordinary
Process: firing
Production time: three quarters of an hour
Taste: salty and fresh
Chinese PinYin : Hong Shao Shi Zi Tou
Stewed Pork Ball in Brown Sauce
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