Braised pork balls in brown sauce(hong shao zhu rou wan zi )

Braised pork balls in brown sauce

Introduction:

"It's a very enjoyable meat dish. Pork and cauliflower are really good together. It's braised in brown sauce and has the taste of stewing. The soup used for bibimbap is really great."

Production steps:

Step 1: add egg, starch, cooking wine, soy sauce, salt, onion and ginger to the meat stuffing and stir it up.

Step 2: dig into a ball with a spoon, put it into 60% hot oil and fry it over medium heat.

Step 3: deep fry until the balls swell and float on the oil surface.

Step 4: soak the dried yellow flowers in warm water in advance.

Step 5: wash repeatedly and cut into sections with a knife.

Step 6: heat a little oil in the pot, add scallion and stir fry until fragrant, add day lily and stir fry until fragrant.

Step 7: add meatballs, water, broth, soy sauce and pepper.

Step 8: boil and season with salt.

Step 9: stew for a while, add starch to thicken, add coriander and sesame oil to taste and leave the pot.

Materials required:

Pork stuffing: right amount

Dried yellow flower: appropriate amount

Eggs: right amount

Scallion: right amount

Ginger: right amount

Coriander: moderate

Soy sauce: right amount

Salt: right amount

Cooking wine: moderate

Starch: right amount

Soup essence: proper amount

Pepper: right amount

Sesame oil: right amount

Note: dry yellow flowers to use warm water bubble hair, melon complex wash.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Zhu Rou Wan Zi