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

Stewed Pork Ball in Brown Sauce

Introduction:

"It's steaming hot, and the fragrant lion's head is on the table! Braised lion's head in brown sauce is a traditional Huaiyang famous dish. We like to call it Sixi pill, which is usually the last dish at the wedding banquet. This time I put quail eggs in it. It tastes more rich. "

Production steps:

Step 1: chop the pork into minced meat, and finally add the chopped green onion and ginger.

Step 2: add salt, oyster sauce, soy sauce, pepper, bread bran, starch, cooking wine and an egg to the mashed meat. Stir clockwise.

Step 3: after the quail eggs are boiled, peel off the shell. Pick up the meat stuffing, drop it between two hands, press it flat, put a quail egg, and then drop it back into a smooth round shape.

Step 4: put the lion's head into 80% hot oil and fry it for 2-3 minutes.

Step 5: put water in the pot, rock sugar, ginger slices, 1 tbsp of soy sauce, 1 / 3 tbsp of soy sauce, 3 tbsp of cooking wine, 1 package of high soup, boil.

Step 6: put the lion's head in and simmer for half an hour.

Step 7: close the juice and thicken it, then add some monosodium glutamate.

Materials required:

Pork: 250g

Quail eggs: 10

Eggs: right amount

Starch: right amount

Scallion: right amount

Ginger: right amount

Bread bran: right amount

Concentrated soup: one pack

Salt: right amount

Oyster sauce: right amount

Old style: moderate

Pepper: right amount

Cooking wine: moderate

Rock sugar: right amount

Note: the lion head should be smooth and tender. Don't add too much starch. Put some bread bran to make the taste soft.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Shi Zi Tou