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

Stewed Pork Ball in Brown Sauce

Introduction:

"Lion's head is actually a big meatball. It's a dish from Jiangsu and Zhejiang. It's not too troublesome to make, but it's necessary to make some during the Spring Festival. The lion's head is steamed, fried and braised. This time I made it fried. "

Production steps:

Step 1: wash and chop pork leg, stir with ginger, scallion, salt, sugar, pepper, vegetable oil, fresh soy sauce and other seasonings, and leave for 60 minutes to taste.

Step 2: wash the yam, peel it and scrape it into mud with the back of a knife.

Step 3: mix the yam paste and minced pork well.

Step 4: add some flour.

Step 5: mix well.

Step 6: put 600 grams of vegetable oil into the pot, heat it for 7 minutes, knead the minced meat into a round, and fry it.

Step 7: deep fry until golden.

Step 8: remove the control oil.

Step 9: pour out the oil, leave some base oil, put in the fried lion head, add appropriate amount of water, sugar, fresh smoke, cooking wine, boil over high heat, simmer over low heat for 20 minutes.

Step 10: take it out and decorate it with lettuce leaves and medlar.

Materials required:

Minced pork: 800g

80 g yam

Flour: 60g

Oil: right amount

Salt: right amount

Sugar: right amount

Cooking wine: moderate

Fresh: moderate

Scallion: right amount

Ginger: right amount

Pepper: right amount

Wolfberry: moderate

Lettuce leaves: moderate

Note: 1. The best meat with 3 points fat, 7 points thin, cut with a knife, do not use the machine to stir. 2. When making meatballs, it's easy to dip some water in the palm of your hand. 3. You can also put five spice powder. 4. Yam has the function of loosening, not less, but also water chestnut. 5. Pay attention when frying, don't splash water into the oil pan.

Production difficulty: ordinary

Technology: deep fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Shi Zi Tou