Hong kong-style lai niao Niu wan

The introduction of the recipe reminds me of the dish "Lai Bird Niu Wan" mentioned in the Hong Kong movie "The God of Food". The dishes are bright and bright, and the meat is tender and refreshing. It has both the smell of beef and the sweetness of shrimp, and the juice will flow out along the corners of the mouth after a bite. It's really delicious food.

material

500 grams of fresh beef leg, 300 grams of fresh shrimp, 300 grams of pigskin, 30 grams of ginger 10, onion, salt, pepper, monosodium glutamate, sesame oil, wet raw powder and fresh soup.

working methods

Wash the pigskin, blanch it in water, cut it into cubes, then put it in a clear water pot and add ginger? Is it broken? , green onions? Cut? Then simmer for about 2 hours until the pigskin melts and the soup is thick. Remove the pot from the fire and let it cool.

Bleaching the calf, removing fascia, putting clean pigskin on the vegetable pier, and mashing it into paste with the back of a knife; Shell the shrimp, wash it, and chop it into mud with a knife.

Put the beef sauce into a bowl, add the boiled pork skin soup several times, stir while adding the soup until the beef sauce is hard, then add the refined salt, pepper, monosodium glutamate, wet raw powder and sesame oil, and stir evenly to get the beef patties.

Pour the chopped shrimp paste into the pigskin soup pot, stir it evenly, boil it again, add refined salt, pepper and monosodium glutamate, then pour the soup into a square plate, put it in the refrigerator for cooling and solidification, and take out the diced shrimp with a square cut of 1 cm, which is the stuffed shrimp.

Take a brisket, wrap it with shrimp stuffing, and knead it into balls with a diameter of about 3 cm? Round? Son, that is, into the raw body of Lainiao Niuwan, and finally into the boiling fresh soup pot to cook.

skill

When soaking bleached beef, it is best to slice the beef, which is convenient to rinse the blood and ensure the bright color of the beef balls.

It's better to mash beef with the back of a knife instead of using a meat grinder.

Adding pigskin soup instead of egg white can make beef balls contain more gum and make dishes smoother and more elastic. But when adding pigskin soup, you must add it several times, and wait until the beef sauce absorbs the added soup before adding the soup.

exceed

The shrimp meat in the stuffing must be finely chopped, so that it can be integrated with pigskin soup to make a frozen shrimp stuffing. When this stuffing is put into beef balls, once heated, the stuffing will become semi-fluid.