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

Stewed Pork Ball in Brown Sauce

Introduction:

"Braised lion's head in brown sauce is rather troublesome, but it can be frozen after it is finished, and you can take it out if you want."

Production steps:

Step 1: one and a half catties of meat, fat can be a little more

Step 2: mash the steamed bread (it's better to air the steamed bread the first day, which can effectively remove moisture and make it easy to rub)

Step 3: wash the scallion (2 / 3), ginger (2 / 3 of the total), and chop the horseshoe

Step 4: Boil pepper water for use

Step 5: mix pork stuffing, onion powder, ginger powder, horseshoe powder, steamed bread powder, appropriate amount of salt, monosodium glutamate, cooking wine, white pepper powder and Zanthoxylum water in the same direction

Step 6: boil water with the remaining small piece of green onion and ginger until the water boils

Step 7: beat the meat stuffing in your hand, knead it into a ball shape, and then slowly put it into the pot (low heat, otherwise it is easy to scatter)

Step 8: cook the lion's head until it's ripe at 7 or 8, then remove it for use

Step 9: burn the oil, put the lion's head into the oil pan, and the oil temperature should not be too high (if you want to fry it a little crispy or golden, you can ignite it slightly)

Step 10: fish out for use

Step 11: burn oil (a little oil for frying the lion's head), use the remaining chopped green onion and ginger to fry the pot, put the lion's head in, and release the soy sauce, soy sauce, Meiji flavor juice and sugar. At this time, don't put salt. It's enough. Add the soup (just use the soup that boiled the meatballs)

Step 12: start the pot and add the remaining onion and ginger powder. If you want to look good, you can also swing the plate. It's very delicious.

Materials required:

Minced meat: 1.5 Jin

Steamed bread: 1

Horseshoe: 4 yuan

Scallion: 1

Ginger: 1 large piece

Zanthoxylum bungeanum: right amount

Salt: right amount

MSG: right amount

White pepper: right amount

Old style: moderate

Soy sauce: moderate

Meiji delicious juice: appropriate amount

Sugar: right amount

Cooking wine: moderate

Note: PS: I don't know why, when I boil the meatballs, the soup is not so much, so I use it to make a lot of mushrooms into the soup, which is very good to drink, so the picture is not on it! PS2: the proportion I make is 1.5 Jin meat stuffing and 1 steamed bread. I suggest that the proportion of steamed bread be increased to 2, otherwise it will be a bit greasy. PS3: since I started to wash and cut vegetables, after three times of processing, it took me two hours at last, but someone still helped me to make meat stuffing. It's hard to sit up, but you can do more. After frying, you can freeze the refrigerator and want to know about the sauce.

Production difficulty: Advanced

Process: firing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Hong Shao Shi Zi Tou