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

Stewed Pork Ball in Brown Sauce

Introduction:

"I've heard of Sixi meatballs and braised lion's head for a long time. It seems that I've eaten them in Shanghai before and I don't know what they taste. In the TV series Prime Minister Liu Luoguo, Liu Luoguo likes this one best. As soon as he talks about it, his mouth drops. It's delicious. My wife said I must try it, so I learned it once. It's really good. "

Production steps:

Step 1: Chop pork into meat, don't chop too thin. Water chestnut chopped (can be cut into thin slices, filaments, and then fine-grained method, and then chopped a few times), onion cut flowers, ginger and garlic cut rice. Don't cut the green onion completely, let it flow and cut it inch by inch.

Step 2: add chopped water chestnut, chopped scallion, ginger powder (or ginger water), soy sauce, pepper powder, salt, sesame oil, egg white, a small amount of water bean powder to the same direction, stir the meat in the same direction, beating the meat paste, it's better not to add water or less water when beating the meat, so as to avoid the meat too thin to knead into a ball.

Step 3: blanch the vegetable heart in boiling water and prepare it on the plate

Step 4: pour vegetable oil into the pot (it's best to submerge the meatballs). When the oil is 50% hot, turn on the medium heat. Rub the meat stuffing into meatballs about 5 cm in diameter (the size depends on your preference) and slide down the pot to fry. 5。 When the meatballs are deep fried, they are golden outside and crisp, then they are taken out for reserve

Step 5: pour out the oil, leave a little, add onion, garlic, red pepper, stir fry until fragrant, add water and bring to a boil (water can cover the ball), add a little sugar, and then add the deep fried meatballs. Cook over medium heat for 15-20 minutes. Pay attention not to dry the soup

Step 6: put the cooked meatballs on the vegetable heart

Step 7: hook the remaining soup into the water bean powder, cook it, thicken it and pour it on the meatballs

Step 8: find that you can't see the vegetable heart in the loading basin, and load the plate again! Beautiful!

Materials required:

Minced pork: 500g

Water chestnut: 100g

Egg white: 1

Vegetable heart: 10

Ginger rice, garlic rice: appropriate amount

Shallot: moderate

Old style: moderate

Pepper: right amount

Sugar: right amount

Starch: appropriate amount

Sesame oil: appropriate amount

Dried peppers: 3-4

Note: found that when making balls, water chestnut is a good thing, not only can increase the soft and tender feeling of balls, the sweet taste can increase the sweet feeling of balls. Many people suggest that the ratio of meat filling is fat: Lean 2:8 or 3:7. I don't like greasy, so I buy pork and chop it directly. Sichuan and Chongqing practice can add some pepper and dry pepper when adding water to burn balls! Don't eat spicy can omit these 2 kinds.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Shi Zi Tou