Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 1 h
Yield: 3
Cuisine: Chinese
Ingredients: 300g Pork belly; 100g Horseshoe; 1 bowl chicken soup; 200ml Peanut oil; 2g salt; 2 tbsp Soy sauce; 10g Sugar; 10g ginger; 1 egg; 2 tbsp Cooking Wine

by Sweet talk

4.7 (1)

Favorite

2

Difficulty

Easy

Time

1h

Serving

3

The braised lion head is also called Sixi Meatballs. It is a dish often eaten during Chinese New Years and festivals. It is also one of the classic Han Chinese traditional dishes in Yangzhou. It belongs to Huaiyang cuisine. This dish is especially golden in color, fresh and salty and crisp, with clear juice and palatable taste.

Meat Ball with Soy Sauce

1. Horseshoe peeled

2. Chop horseshoe and ginger into finely pieces

3. Add sugar, soy sauce, cooking wine, salt, oil and egg white to the minced meat bowl and mix well

4. Pick up the meat puree with your hands and beat it back and forth for about 5 minutes to increase its elasticity

5. Regroup into balls

6. When the hot oil in the pot is heated to 50 or 60% hot, put it down carefully and fry until the surface is golden.

7. Take out the fried meatballs and drain the oil

8. A bowl of chicken soup

9. Pour the chicken broth into the pot, add soy sauce, 1 tsp of cooking wine, a little salt, and sugar

10. Put the meatballs in, bring to a boil on medium heat, turn to low heat and simmer for 15 minutes

11. Add water and starch to thicken until thick

Tips:
Skills for mixing meat filling: first add only oily materials, including sesame oil, oil, etc., to the meat filling. It is best to beat the meat filling directly with clean hands. The force of the hands is stronger than that of the chopsticks, and the operation is easy. , And add soy sauce, cooking wine and other seasonings after the meat filling is strong. The meatballs made in this way are tender and juicy inside, and they are not greasy or greasy to eat.