Lion head hot pot with bone soup(gu tang shi zi tou huo guo )

Lion head hot pot with bone soup

Introduction:

Production steps:

Step 1: meat and eggs.

Step 2: mix well.

Step 3: add all the ingredients and beat in one direction until the meat is strong.

Step 4: add flour and continue to beat, stirring into a very thick meat paste.

Step 5: water your hands, take half of the meat to make a big ball (water on your hands can make the ball smooth).

Step 6: heat the oil in the frying pan to 40% heat (about 120 ℃), put in the prepared large balls, change to low heat, deep fry until set and turn over.

Step 7: squeeze the remaining meat into small balls and fry them in oil pan.

Step 8: when the surface of the meatball is golden, cook it thoroughly and take it out.

Step 9: put the fried balls into the pot, and then add the side dishes.

Step 10: pour in the big bone soup, add some salt and bring it to a boil.

Materials required:

Pork stuffing: 400g

Flour: 2 tablespoons

Dagu soup: half pot

Egg: 1

Vegetables: moderate

Fans: right amount

Crab meat stick: right amount

Sausage: right amount

Prawns: moderate

Bean curd: right amount

Tofu: right amount

Tofu skin: appropriate amount

Auricularia auricula: right amount

Flammulina velutipes: right amount

Lentinus edodes: right amount

Pleurotus eryngii: right amount

Coprinus comatus: right amount

White gourd slice: moderate amount

Tomatoes: right amount

Peas: moderate

Onion and ginger water: 4 tbsp

Salt: 2 teaspoons

Chicken essence: 2 teaspoons

Five spice powder: 1 teaspoon

Oyster sauce: 1 teaspoon

Raw soy sauce: 1 tablespoon

Note: when mixing meat stuffing, it's better to use onion and ginger water instead of onion and ginger powder, because onion and ginger powder are easy to paste in the process of frying, and black spots will appear on the surface of balls, which will affect the appearance and taste; if you have steamed bread at home, you can use steamed bread crumbs instead of flour, and the fried balls will taste more soft and tender; because the balls are larger, the oil temperature should not be too high when frying balls, so as to avoid the formation of pills The phenomenon that the color on the surface is too dark and the inside is not mature.

Production difficulty: ordinary

Technology: hot pot

Production time: 20 minutes

Taste: salty and fresh

Chinese PinYin : Gu Tang Shi Zi Tou Huo Guo