Bone Soup Lion Head Hot Pot
by Espresso light mood
Favorite
Difficulty
Normal
Time
20m
Serving
2
1. Meat stuffing with eggs.
2. Stir well.
3. Add all the seasonings and beat in one direction until the meat is firm.
4. Add flour and continue to beat until it becomes a very viscous mash.
5. Dip your hands in water, and take half of the meat to make a big ball (dip your hands with water to make the surface of the finished ball smooth).
6. Pour the oil in the wok to 40% heat (about 120 degrees), put in the prepared large balls, change to low heat, fry until the shape is set, and turn over.
7. The remaining meat is squeezed into small balls and fried in a frying pan.
8. When the meatballs are golden and fully cooked, remove them.
9. Put the fried meatballs into the pot, then put the side dishes.
10. Pour the big bone soup, add some salt, boil it, and you can cook it.
Tips:It is best to use green onion and ginger water instead of minced green onion and ginger when mixing meat, because the minced green onion and ginger is easy to paste during the frying process, and black spots will appear on the surface of the balls, which will affect the appearance and taste; if you have steamed buns at home, you can use steamed bun crumbs instead of flour , The fried meatballs will have a softer taste; because the meatballs are larger, the oil temperature should not be too high when the meatballs are fried, so as to avoid the phenomenon that the surface of the meatballs is too dark and the inside is not fully cooked.
