manufacturing process
① Wash the persimmon pepper, remove its pedicel and cut it into rhombic blocks with a side length of 1 cm. Cut onion and ginger into powder. Chop fat pork into meat stuffing, add eggs, salt, 1g, 2g soy sauce, 3g cooking wine 1g and 3g starch, and continue to stir clockwise until uniform.
(2) Heat the oil in the pan to 50% to 60% heat, knead the meat stuffing into balls the size of walnuts by hand, fry them in the oil pan until they are solidified, and take them out;
③ Put 20g base oil into the wok, add onion and Jiang Mo, stir fry slightly, add 300g cooking wine, soy sauce, oil, soup or water, add sugar, put the meatballs into the wok, simmer for about 65,438+00 minutes, add persimmon pepper blocks, dissolve the remaining starch in water, and then pour into the wok to concentrate the juice.
Practice: two editors
Menu Name Braised Pork Pills
Shandong cuisine
raw materials
Ingredients: 300g pork tenderloin.
Accessories: rapeseed 10g magnolia slice 10g carrot 10g.
Seasoning: egg yolk 30g, sugar 5g, onion 5g, ginger 5g, garlic 5g, salt 3g, cooking wine 3g, monosodium glutamate 1g, starch (pea) 30g, vegetable oil 60g and soy sauce 20g.
manufacturing process
1, the meat is washed and chopped into fine mud, the starch and egg yolk are wetted and mixed well, and the balls with the same size are kneaded by hands;
2. Wash the rape and carrot separately and cut them into elephant eye slices;
3, onion, ginger shredded, garlic sliced;
4. Put oil in the spoon and heat it to 60%. Put the meatballs in a spoon one by one, fry until golden brown, and pour out the oil control;
5. Put the base oil on the spoon and fry with onion, ginger and garlic;
6. Stir-fry the rapeseed slices, carrot slices and Flos Magnoliae slices, add 250 grams of broth, add soy sauce, cooking wine, refined salt and sugar, add meatballs and simmer over low heat;
7. Add monosodium glutamate, thicken with wet starch, pour oil, turn over and serve.