Low-fat Beef Stew Meatballs
1.
Put the beef filling in the basin
2.
Add appropriate amount of chopped green onion, an egg, instant oatmeal, appropriate amount of soy sauce, appropriate amount of seafood raw extract, five spice powder, pepper powder, ginger powder, lemon juice or cooking wine to remove fishy, appropriate amount of sesame oil
3.
Grab evenly with your hands
4.
Make a pot of water
5.
Prepare another basin of water and place it next to the meat
6.
Put an appropriate amount of water on your hands
7.
Then use your hands to rub the meat into meatballs one by one. Dip your hands with water so that the meat will not stick to your hands.
8.
Put the kneaded meatballs into the pot one by one (you don't need to wait until the pot is boiling)
9.
Cook the meatballs until they change color and remove them for later use
10.
Put the old soup left over from making sauced beef a few days ago into the pot, then put the meatballs
11.
Add appropriate amount of cumin, ginger, cardamom, nutmeg, cinnamon, bay leaves, aniseed and start to stew the meatballs
12.
After boiling, cover the pot and turn to low heat and simmer for more than 1 hour. I simmered for 2 hours. This time can be controlled by myself. When the stew is done, turn off the heat, serve it, put some coriander on it, and you can serve it!
Tips:
1. Laotang is actually the soup left over after the beef is stewed. For the first time, if there is no old soup, just add enough water. Remember to put the broth in a lunch box after stewing, and then put it in the refrigerator to freeze it. , The next time you stew beef, take it out and defrost it in advance, and then add it to stew with the beef, leaving a bowl after each stewing, this is the old soup! The old soup in the restaurant is like this, most people I don’t tell!
2. Because the old soup has a salty taste, I will not add salt to the stewed meatballs. If the old soup is too salty, add half of the water and half of the old soup. If there is no old soup, you can use some thick soup.
