Ingredients: 800g pork belly.

Auxiliary materials: egg 1 water chestnut 200g.

Seasoning salt 18g rock sugar 10g onion and ginger 1g soy sauce 70g soy sauce 5g oyster sauce 20g water starch 10g yellow wine 30g vegetable oil 30g.

Stewed Pork Ball in Brown Sauce

1. Prepare all the main ingredients.

2. Chop water chestnut (water chestnut) and onion ginger for later use.

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3. Peel the pork belly, slice it first, then shred it, then dice it, then add chopped onion and ginger, 3 grams of salt, a little yellow wine, a little eggs and a little water starch and mix well.

4. Stir in one direction for a while to make it firm and not easy to break.

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5. After stirring, pour the road tail into it and stir in one direction for a while until it is sticky. Grab a handful of minced meat and make a big ball. Pour it into your hand dozens of times until the surface is sticky. You can make four big balls.

6. Put a little vegetable oil in the pot and carefully put the balls in one by one.

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7. Fry slowly over low heat until golden on both sides. Turn off the fire and don't move.

8. Pour the water into the casserole, sit on the fire, and let out 70g of light soy sauce, 5g of dark soy sauce, 20g of oyster sauce, 30g of yellow wine, salt 15g, crystal sugar 10g, and appropriate amount of onion and ginger slices, then turn off the fire, carefully put the meatballs in after the water does not boil, immediately turn off the fire after the medium fire is turned on, and stew for 4 hours (when eating).