condiments
500 grams of pork stuffing and half a yam? Five or six eggs for three people.
condiments
Two octagons? Cinnamon 2 small pieces? 2-3 fragrant leaves? A little pepper? Half a spoonful of salt 1 spoon? 1 tablespoon soy sauce? Half a spoonful of oyster sauce? Rock sugar 1 chunks? How much onion? Ginger amount
Beijing is a city with multi-ethnic cultures, which is reflected in many cuisines. When I was a child, on holidays, I ate the lion's head with braised pig's trotters, steamed buns for the New Year and stuffed bean paste buns. These attractive meat dishes indicated the prosperity of the year.
After the improvement of the lion's head, eggs or quail eggs are mostly hearts. When making meatballs, the smell of gravy slowly penetrates into the eggs. This dish is really a must for family dinners and holiday dinners!
The lion's head and tiger's eye in Beijing cuisine
Step by step
1
Prepare the necessary ingredients. As long as there is only half a yam, the best is water chestnut. When there is neither, lotus root is added, which makes the taste more refreshing.
Step by step
2
Chop the yam. Boil 5 eggs for later use.
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three
Add chopped onion and ginger, chopped yam and a raw egg to the meat stuffing. A little salt and soy sauce, soy sauce and black pepper, stir in one direction
Step by step
four
In order to make the meat more compact and easy to wrap eggs later, it is a good choice to add some bread crumbs. Eggs are slippery, so you should pat them back and forth with your left and right hands many times to ensure the meatballs are elastic.
Step by step
five
Put oil in a hot pan and start frying meatballs on low heat. When frying at home, it always wastes a lot of oil. I use a pan. In order to put a few in at the same time and master the heat, I kept turning the meatballs with a small spoon to ensure that they were evenly heated and fried into golden brown with hard skin.
Step by step
six
Take out the meatballs after frying.
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seven
Prepare ginger slices, add onion, pepper, aniseed, fragrant leaves, rock sugar, soy sauce and oyster sauce, and start stewing meatballs.
Step by step
eight
After the oil in the hot pot is cool, put all kinds of seasonings into the pot and pour the meatballs into warm water. If there is broth, it is best! After boiling, simmer for about half an hour, and the meatballs can be tasted beautifully after the juice is basically collected ~ ~