Braised Lion's Head--fried Meatballs
1.
Cut lotus root into cubes
2.
The pork is chopped into puree, it is best to choose pork with fat, and chop the fat together to make it looser and taste better.
3.
When the pork is chopped to 80%, spread the lotus root evenly on the pork, chop together, and chop until the two are combined
4.
Pour light soy sauce, salt, cornstarch, pepper, and chicken essence into the bowl. After stirring, add the chopped meat and stir clockwise to evenly taste.
5.
Take an appropriate amount of meat and make a pie in the palm of your hand. Throw it back and forth with both hands to remove excess air in the middle.
6.
Put the oil in the pan and heat it up on high heat. Put the meatballs into frying (or add the oil to fry), turn to low heat and fry after 10 seconds, wait until the bottom of the pan is golden brown and turn over
7.
Fry the meatballs around until golden brown and then come out of the pan
8.
Pour water starch, chicken essence, oil consumption into the pot and pour it on the surface.