[a Main Dish at The Family Banquet] Lion's Head in Sauce
1.
Prepare the materials. (The pork belly is beaten into minced meat in advance. I personally think it’s better to choose a little fat when buying pork belly)
2.
Chop the green onion, minced garlic, and minced ginger.
3.
Put the pork belly in a larger container, add the chopped green onion, half of the minced garlic, and minced ginger, and stir vigorously in one direction.
4.
After stirring evenly, add appropriate amount of salt and sugar, chicken essence, 1 tablespoon of cooking wine, 1 tablespoon of starch, 1 tablespoon of barbecue sauce, and a little bit of thirteen incense. Stir in one direction again.
5.
After the meat filling is rounded into rounds, wrap a thin coat with a little flour.
6.
When the oil in the pot is 70% hot, deep fry the meatballs until they change color and remove the oil control.
7.
Add 1 scoop of cooking wine, 1 scoop of honey, 1 scoop of oyster sauce, 2 scoops of light soy sauce, and 2 scoops of water in a clean bowl to make a sauce. (I like spicy food, you can put some spicy sauce)
8.
Leave the remaining oil in the pot and saute the remaining minced ginger and garlic.
9.
Put the fried meatballs in. (You remember not to flip frequently when you are croquettes. I flipped a few times with a shovel, so the meatballs look a bit cracked)
10.
Pour the mixed sauce, turn on high heat, and turn off the heat when the soup thickens.
11.
The amount of the above seasoning can be increased or decreased according to your own taste. Two meatballs + one fried egg + vegetarian dishes are also a nutritious bento meal.
12.
If some students think that the frying method is oily: you can press the meatballs into meatloaf, and the method of frying in the pan is also possible. The other production steps are the same! If you like it, remember to collect it and try it when you have time.