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

Stewed Pork Ball in Brown Sauce

Introduction:

"Mom's specialty - when the baby cries for the first time, I know my role has changed, and what has changed is my enthusiasm for the kitchen. I always want to make some nutritious food for the baby. The baby grows up day by day, and eating is the top priority. So I keep trying all kinds of delicious food, and I hope the baby can eat healthy food and grow up healthily and happily. This stewed lion's head is a dish often eaten during Chinese New Year's festival, also known as Sixi meatball, which means auspicious. This is a famous Huaiyang dish. It has fat and thin meat. It's ruddy and glossy. It's covered with green vegetables. The bright colors and pungent fragrance arouse the appetite. The mellow and fragrant meat and juice are irresistible top delicacies. The lion's head should be soft and delicious, and the meat should be chopped by oneself. Another important point is to stew it in casserole on the container. As a result, a good dish taught by Zhang Daqian, a master of traditional Chinese painting, is "braised lion's head in brown sauce". Mr. Daqian's method is to divide the lean meat into seven parts and fat meat into three parts, and cut it carefully and roughly. The size of the meat should be like a grain of rice, To have juice. "

Production steps:

Materials required:

Pork: 500g

Stupid eggs: 4

Bread bran: 30g.

Raw soy sauce: 1 tbsp

Soy sauce: 1 teaspoon

Salt: 1 teaspoon

Oyster sauce: 1 tbsp

Black pepper: a little

Pepper oil: 1 tbsp

Scallion: right amount

Ginger powder: appropriate amount

Soup: 1L

Star anise: 1

Cinnamon: 1 yuan

Congduan: how many

Pepper: 1 pinch

Ginger slices: a little

Rock sugar: 2 pieces

Starch: appropriate amount

matters needing attention:

Production difficulty: simple

Technology: deep fried

Production time: half an hour

Taste: onion

Chinese PinYin : Hong Shao Shi Zi Tou