Ingredients: pork leg
Accessories: onion, ginger, onion, pepper, dried pepper, star anise, egg, starch.
Seasoning: white sugar, pepper, chicken powder, thirteen spices, soy sauce, cooking wine, soy sauce.
1. Start preparing the ingredients.
Prepare 2 Jin of 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. Start preparing auxiliary materials.
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.
Let's season the minced meat.
Add two spoonfuls of white 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 directly added, the fried meatballs are easy to turn black. Pour all the juice into the minced meat in one direction, then pour in the remaining onion 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.
Let's start frying meatballs.
Burn oil in the pot. When the oil temperature is 50% hot, turn it down. Grab a handful of stuffing and squeeze it into balls in the tiger's mouth. Put it in a pot and fry it slowly over low heat. Don't push the ball when it's not formed, it's easy to fall apart. The meatballs put in the pot first will be fried until the shape turns yellow, so take them out first to avoid the difference between raw and cooked.
After all the meatballs are formed, put the meatballs that have just been fished out into the pot again, turn them frequently to make them evenly heated, and continue to fry for 3 to 4 minutes. The meatballs are fried thoroughly, golden brown, and then they can be cooked when pressed and rebound quickly.
Let's start cooking.
Leave the bottom oil in the pot, stir-fry the onion, ginger and other small materials for a while, stir-fry the flavor, add appropriate amount of water from the side of the pot, add fried meatballs, add 2 tablespoons of salt, 1 tablespoon of pepper, 3 tablespoons of chicken powder, and appropriate amount of thirteen spices, then pour in appropriate amount of cooking wine to remove the fishy smell, 3 grams of soy sauce, stir the color evenly, cover the pot, and simmer for 20 minutes after boiling over high fire.
After 20 minutes, the meatballs will not be loose at all, and they are very tight and elastic. Take out the meatballs and put them evenly on the plate, then clean up the residue in the pot, hook a little water starch to thicken the soup, and then pour in a light oil to brighten the color. After stirring, take out the pot and pour the soup evenly on the meatballs. It's delicious.