Braised meatballs with soy sauce(jiang shao rou yuan )

Braised meatballs with soy sauce

Introduction:

"Some time ago, I used this sauce to cook the fish once, and the taste was very good. Unfortunately, I didn't take a picture. This meatball was due to the consumption of a piece of meat in the refrigerator. I tried to cook it again with Xinhe's bean paste, and the taste was also good, very fresh!"

Production steps:

Step 1: get the ingredients ready.

Step 2: Mince Pork, onion and ginger.

Step 3: add egg, onion, ginger foam, chicken essence, salt and cooking wine to the stirred pork.

Step 4: stir in one direction.

Step 5: make small balls, deep fry them in oil pan and take them out.

Step 6: pour out the oil of deep fried meatballs, add the bean paste and stir fry until fragrant.

Step 7: add the fried balls.

Step 8: stir well with soy sauce.

Step 9: add a little water, sugar, chicken essence, bring to a boil, add fresh soy sauce.

Step 10: burn for another two or three minutes and sprinkle with scallions.

Materials required:

Refined meat: 500g

Eggs: 2

Starch: right amount

Ginger: moderate

Scallion: right amount

Bean paste: 1 tablespoon

Fresh soy sauce: 2 tablespoons

Old style: 1 teaspoon

Sugar: right amount

Chicken essence: appropriate amount

Salt: right amount

Note: 1. Fried meatballs had better take some fat meat, too thin meat fried meatballs are older. 2. When you cook, you don't need to add salt. The saltiness of sauce and soy sauce is OK. If you eat heavily, you can also add salt.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jiang Shao Rou Yuan