Accessories: oil salt, Jiang Mo, Redmi, starch, star anise, cinnamon, fragrant leaves, soy sauce, cooking wine, spiced powder and pepper.

Stewed Pork Ball in Brown Sauce

1, prepare other materials.

2. Add 1 egg, starch, spiced powder, Jiang Mo, pepper and salt to the meat stuffing.

3. Stir evenly in one direction, and then add water chestnut powder.

4. continue to beat the meat with your hands.

5. Put some oil on your hands, take out a mass of meat stuffing, and exchange meatballs with your left and right hands until the surface of meatballs is smooth.

6. Heat the pot, add a proper amount of meatballs, insert them with chopsticks, make small bubbles on the side of chopsticks, and put the meatballs in for frying.

7. Remove after frying until golden brown, and put all the balls into a bowl after frying.

8. Heat the pan, add a little oil, add star anise, cinnamon, fragrant leaves and ginger and onion and stir fry.

9. Stir-fry the fragrance, add the fried meatballs, add some water, soy sauce, cooking wine and some Redmi.

10, boil, cover and turn to low heat, and cook for 25 minutes.

1 1. Boil the water in the pot again, add appropriate amount of salt and oil, boil it, then add broccoli, blanch it and take it out.

12. Add a proper amount of salt and pepper to the meatball pot to taste, then collect the juice on high fire, and turn off the fire when the juice is collected to a suitable degree.

13. Put the boiled lion's head into a bowl, put the blanched broccoli next to it, and then pour the juice.