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Authentic practice of braising lion's head in Four Joy Meetballs.
Stewed Pork Ball in Brown Sauce

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1

Peel water chestnut and cut it into powder. Take a proper amount of onion and ginger and cut into powder (the thinner the onion and ginger, the better).

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2

Add 1 tbsp salt to the meat stuffing.

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three

Add 1 tbsp soy sauce, beat an egg and mix well.

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four

Pour 30 grams of starch and a small amount of water into the meat sauce and stir evenly in an instant. Don't beat the meat sauce too hard, so the lion's head is not soft enough.

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five

Mix well and set aside.

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six

Make the meat into meatballs after use. I will make the meatballs smaller, so that they can be eaten faster when stewed, and they can be bigger and more imposing.

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seven

Put more oil in the pan, heat it, and then put the meatballs one by one into a small fire during the whole frying process.

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eight

You can scoop up the oil with a spoon and pour it on the meatballs.

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nine

The fried skin is hard and golden in color. I chose four meatballs, and the rest can be cooled and stewed in the refrigerator when I eat them.

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10

Put the meatballs in another pot, add water, add a little onion and ginger slices, and add oyster sauce.

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1 1

Add 1 tablespoons of soy sauce and 2 tablespoons of soy sauce.

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12

Add 1 teaspoon of salt to stew meatballs for about 1 half an hour.

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13

When the meatballs are stewed, the salty taste can be adjusted according to personal taste.

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14

Wash the rape, put a few drops of oil and half a spoonful of salt in the half-cut water, and blanch the rape for later use.

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15

Put meatballs and rape on a plate for later use.

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16

Take a proper amount of soup for stewing meatballs, put it in a pot, add a proper amount of water starch and thicken it on the meatballs.

Braised lion head finished product drawing