Casserole Meatballs
1.
Chop pork and tofu into minced meat, add appropriate amount of salt, monosodium glutamate, and stir evenly. Don't put too much tofu. Tofu has a lot of water content, and it will break easily when it is fried.
2.
Add an appropriate amount of oil to the wok. When the oil is 80% hot, put the ball-shaped meatballs in, fry them until the surface is golden brown, and remove the oil control.
3.
Cut the thousand sheets and ginger into shreds, and cut the tomatoes into pieces for later use. Dried shiitake mushrooms are soaked in advance and cut into crosses for later use. It will look better.
4.
Put the fried little lion head into a casserole, add an appropriate amount of water, and the amount of water is subject to the full amount of the little lion head. (Be careful to cook under cold water)
5.
Add shredded ginger, dried shiitake mushrooms, thousands of shreds, appropriate amount of salt and delicious flavor to the casserole. Bring to a boil over high heat.
6.
After the high heat is boiled, turn to medium heat and continue to simmer for about 10 minutes, and the meatballs will float up to indicate that they are ready. During this period, tomatoes and lettuce can be added. Tomatoes and lettuce ripen faster, so don't add them too early.
Tips:
1. The best choice for lion head pork is fat and lean. Pork belly is very good.
2. Don't add too much tofu, as the meatballs will spread easily if you add too much.
3. The meatballs should be potted under cold water, the boiling water is easy to disperse, and they are cooked and grown inside.
4. The cooking time of the meatballs should not be too long. If the meatballs float up, it means that they are cooked well. If the meatballs are cooked after a long time, the taste will be old.
