Braised Sixi meatballs(hong shao si xi wan zi )

Braised Sixi meatballs

Introduction:

"Braised Sixi meatballs are red in color, salty in taste, soft and glutinous in taste; they have the fragrance of pork, water chestnut and mushroom. It's a delicious food with wine, a good dish for dinner and a tonic for patients. "

Production steps:

Step 1: 400g pork fillet, 1 egg, 5 water chestnuts, 3 mushrooms, 9 rape.

Step 2: cut onion and ginger

Step 3: wash mushrooms, cut roots, peel water chestnuts and wash.

Step 4: cut Lentinus edodes into small particles and water chestnut into small pieces.

Step 5: 40g bread bran

Step 6: add some vegetable oil and salt when blanching rape, cool and squeeze out water, set a medlar in the root and surround the plate.

Step 7: put the minced meat into the container, add appropriate amount of refined salt, cooking wine, soy sauce, water, monosodium glutamate and sugar, beat hard to make the minced meat sticky, knock in the egg, put in the bread bran, water chestnut and mushroom, and stir evenly for use;

Step 8: divide the prepared meat into four equal parts, dip your hands in water, take one of them, hold them with both hands and beat them, so that the air can be removed from the meatballs, and then put them on the plate. Finish the four and wait for frying.

Step 9: when the pan is heated to 60%, fry the meatballs slowly, turn them over frequently, and be careful not to fry them. When the ball is golden, remove it and control the oil. Add some water, soy sauce, soy sauce, oyster sauce, monosodium glutamate, refined salt, cooking wine and sugar to bring to a boil. Add 4 meatballs and bring to a boil. Turn to medium heat and simmer for 6 minutes. When the soup becomes thick, put the meatballs on the plate around the edge. Thicken the soup, pour sesame oil on the meatballs and serve.

Step 10: the meal is ready

Materials required:

Pork tenderloin: 400g

Water chestnut: 3

Mushroom: 3

Bread bran: 40g

Egg: 1

Rape: 9

Wolfberry: 9

Refined salt: 1 teaspoon

MSG: 1 teaspoon

Cooking wine: 2 teaspoons

Soy sauce: 2 teaspoons

Soy sauce: 1 teaspoon

Soy sauce: 1 teaspoon

Oyster sauce: 1 tsp

Vegetable oil: right amount

Sugar: 2 teaspoons

Sesame oil: 1 teaspoon

Starch: appropriate amount

Note: when frying meatballs, you must use a flat bottom non stick pot. The oil temperature should not be too high. After shaping, you should turn it frequently to avoid the meatballs being too big and the side next to the bottom of the pot is easy to paste. Deep fried meatballs, another pot, soy sauce can not add too much, in order to avoid too heavy color.

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Hong Shao Si Xi Wan Zi