Ingredients: pork leg, shallots, ginger, onions, peppers, dried peppers, star anise, eggs, starch, sugar, pepper, chicken powder, thirteen spices, soy sauce, cooking wine and soy sauce.
1, prepare 2kg pork leg, peel it, cut it into thin slices and chop it into minced meat repeatedly. Don't chop too much minced meat, it is slightly bigger and chewy when eaten.
2. Prepare a few shallots and cut them into sections. Prepare a piece of ginger, pat it and cut it into powder. Put it in a cooking machine, add appropriate amount of water, beat it into onion and ginger juice, and drain the onion and ginger residue. We only use onions, Jiang Shui. Prepare a piece of ginger and slice it. Prepare a section of onion and cut it into horseshoe pieces. Put them together and grab a pinch of pepper, a few dried peppers and an octagonal for later use.
3. Add two spoonfuls of sugar, one spoonful of pepper, one spoonful of chicken powder and a little thirteen spices to the pot, then pour in a proper amount of soy sauce and onion Jiang Shui. Onion Jiang Shui can remove fishy smell and enhance fragrance. If the minced onion and ginger are added directly, the fried meatballs will turn black easily, and all the juice will be poured into the minced meat in one direction.
4 Pour in the remaining onion and Jiang Shui, and continue to stir and beat the minced meat, so that the meatballs made are more elastic and not easy to loosen. When the minced meat sticks to your hands and is caught into a ball, pour an egg into it and stir it while grabbing it until the minced meat absorbs all the eggs, then grab a handful of starch and continue to stir it evenly for later use. Starch can increase the viscosity of minced meat, and the meatballs made are not easy to loosen.
5. Cook the oil in the pot. When the oil temperature is 50% hot, switch to low heat. Grab a handful of stuffing and knead it into balls in the tiger's mouth. Put it in a pot and fry it slowly. When the ball is not formed, it will easily spread out. The meatballs cooked in the pot for the first time will turn yellow. Take it out first to avoid uncooked and cooked.
6. After all the meatballs are formed, put the meatballs that have just been fished out back into the pot, turn them frequently to make them evenly heated, and continue to fry for 3 to 4 minutes. The meatballs are deep-fried and golden brown. When pressed, they will soon rebound and be cooked.
7. Leave the bottom oil in the pot, stir-fry the onion, ginger and other small materials for a while, stir-fry the fragrance, add appropriate amount of water from the edge of the pot, add fried meatballs, add 2 tablespoons of salt, 1 tablespoon of pepper, 3 tablespoons of chicken powder, and 13 spices, then pour in appropriate amount of cooking wine to remove fishy smell, 3 grams of soy sauce to color, stir the color evenly, and cover the pot. When the fire boils, turn to low heat for stewing.
After 8.20 minutes, the meatballs are not loose at all, but very tight and elastic. Take out the meatballs and put them evenly on the plate, then clean up the residue in the pot, thicken the soup with a little water starch, then pour in a light oil to brighten the color, stir evenly, and then take out the pot and pour the soup evenly on the meatballs to serve delicious.
Matters needing attention
Pay attention to the use of semi-fat and semi-lean pork, sandwich meat is better, not too much lean meat. Pay attention to the method of cutting meat. First, the pork is peeled, divided into fat and thin, cut into thin slices, cut into filaments and cut into pieces, and then chopped evenly on the anvil. Don't cut the lean meat too finely. Too much lean meat will affect the taste after making meatballs.