Ingredients: 400 grams of fresh leg of lamb, 400 grams of rib, sheep tendon to be removed, sheep oil to be kept.
Accessories: coriander, onion, ginger, salt, sugar, broth essence, sesame oil, sesame oil, onion oil, cooked peanut oil, white pepper, soy sauce, oyster sauce, cooking wine, 1 egg.
1, mince onion and ginger, put 1 10g purified water into a container, put onion and ginger into water, stir for 20 minutes, filter out onion and ginger with a colander, and leave onion and ginger in Jiang Shui for later use.
2. Add 1/2 onion Jiang Shui into the mutton stuffing, stir clockwise until the onion Jiang Shui is completely absorbed by the mutton stuffing, and then cycle the last step again until the onion Jiang Shui is completely added into the meat stuffing.
3. Add proper amount of refined salt, sugar, broth, sesame oil, sesame oil, scallion oil, white pepper, cooked peanut oil, soy sauce, oil consumption, cooking wine, egg white 1 and stir clockwise until the meat is thick.
4. The intake of condiments needs to be mastered according to personal taste and experience. If you are not sure, choose less, not more. Adjust it by tasting if necessary.
5. Add water to the pot and bring to a boil. Put on plastic gloves, squeeze a ball with a diameter of about 20mm from the jaws with a stainless steel spoon, and gently put it into the pot.
6. After the meatballs are cooked, simmer for 20 minutes, check the maturity of the meatballs to ensure that they are cooked, season with refined salt, broth, sugar, sesame oil, sesame oil, scallion oil and white pepper, and take the coriander powder out of the pot and put it into the pot. Clear soup and delicious mutton balls are ready.
Precautions:
1. Mutton should be chopped by hand, and mung beans should be of appropriate size, not too fine or too big.
2. Add onion Jiang Shui to remove fishy smell and increase the tenderness of meatballs.
3. When you like light taste, you can cancel the preparation of soy sauce and oyster sauce.
4. The mutton is tender and of good quality. Do not add starch to increase the viscosity, otherwise it will affect the taste.
5. The stewing process of meatballs should be full of small fire. It is forbidden to use medium fire or large fire to ensure that meatballs are soft, waxy and smooth.