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

Stewed Pork Ball in Brown Sauce

Introduction:

Production steps:

Step 1: first of all, the meat is mixed with haoshu. The ratio of fat to lean is 1.5:1. It's good to add some beef in it. If you are in a good mood, you can chop up the lunch meat and put it in it~

Step 2: add salt, monosodium glutamate, cooking wine, soy sauce, onion and ginger powder, eight balls have about 2 jin of stuffing, starch needs about 3 / 4 bags ~ can be put into some egg white ~ wrapped in quail eggs ~ to form large balls for frying ~ of course, some like light, can also be steamed on the drawer~

Step 3: deep fry the meatballs in the next pot until the color of the meatballs turns dark

Step 4: pour water into the fried balls, add sugar, soy sauce, green onion, ginger, large ingredients, cinnamon ~ stew until there is not much soup left~

Step 5: find the rest of the soup, add monosodium glutamate, water, flour, sesame oil, thicken and pour on the balls with coriander~

Materials required:

Pork stuffing: right amount

Beef stuffing: right amount

Quail eggs: moderate

Starch: right amount

Egg white: right amount

Salt: right amount

MSG: right amount

Large material: moderate amount

Moderate: Cinnamon

Sugar: right amount

Old style: moderate

Cooking wine: moderate

Scallion: right amount

Ginger: right amount

Sesame oil: appropriate amount

Soy sauce: moderate

Note: the most important thing is the proportion of fat and lean meat ~ try not to let too much lean meat, otherwise it tastes more Chai ~ starch. I prefer a little bit of noodles ~ so a little more ~ the oil of fried meatballs should be wider ~ the oil temperature of the first fried meatballs should not be too high ~ when the oil temperature comes down, take out the meatballs first, wait for the oil temperature to come up, and then go down to fry ~ it's cooked inside and a little scorched outside The best dishes are braised in brown sauce, so sugar and cinnamon are indispensable. The taste is close to braised meat. I always think the combination of coriander and sesame oil can make this kind of meat taste better. You can try it. It's still a simple meat dish. It takes some time~

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Shi Zi Tou