Braised Pork Balls in Gravy Sauce(si xi wan zi )

Braised Pork Balls in Gravy Sauce

Introduction:

"This dish is one of the classic famous dishes of the Han nationality. It belongs to Lu cuisine. It is composed of four golden, fragrant and lifelike meatballs, implying happiness, prosperity, longevity and happiness. It is often used in wedding banquet to get its auspicious meaning

Production steps:

Step 1: prepare the ingredients. Wuhua minced meat 600g. Cut onion and ginger into large pieces and soak them in a small bowl of water in advance. A little water, a little egg white.

Step 2: put a little sesame oil into the meat first. Then stir in one direction. Make it strong and greasy.

Step 3: add soy sauce into the meat stuffing and continue to stir well. Then add onion water in several times, add a little less each time, stir well, and then add ginger water in several times to continue.

Step 4: add a little salt, chicken essence, egg essence and continue to stir in one direction. Then pour in the starch. Stir hard until it doesn't move.

Step 5: beat the meat stuffing back and forth several times with the palm of your hand, and then make the meat stuffing into fist sized balls.

Step 6: fry. Pour the oil into the pot. When the oil is four layers warm, you can add the balls. Slow down, slow down.

Step 7: take the fried balls into a big bowl and set them aside.

Step 8: put large pieces of ginger and green onion on the balls. Pour in a little soy sauce. Then add some hot water. Steam over high heat for about an hour.

Step 9: put the meatballs on the plate, pour some steamed meatball soup into the pot, bring to a boil and thicken. Turn off the fire and drizzle with a little sesame oil. Pour the soup on the balls and serve.

Materials required:

Meat stuffing: right amount

Scallion: right amount

Ginger: right amount

Egg white: right amount

Starch: appropriate amount

Note: 1: you can buy meat directly, but the proportion of fat must be larger. It's best to choose the pork stuffing. 2: Don't add onion, ginger, etc. directly to the meat. Cut onion and ginger into large pieces and soak them in a small bowl of water. After the taste is fully soaked, mix the stuffing with water. 3: When filling, be sure to hit in one direction to make the meat strong. 4: When frying, we must fry slowly with low heat. Do not shake the balls with kitchen utensils before they are set.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Si Xi Wan Zi