Meat Ball with Soy Sauce
1.
The meat is fat and lean meat 3:7, and I chose the snow meat of the front scapula. Hand chopped
2.
Pat the horseshoe with a knife to chop
3.
Put the minced meat and horseshoe into a basin, add ginger, five-spice powder, salt, dry starch, rice wine and 5 grams of braised soy sauce to taste
4.
Stir the meat well and add about 5 grams of oyster sauce
5.
Stir thoroughly in one direction. Stir the meat stuffing vigorously. When it is vigorous, it will feel that the meat stuffing becomes more viscous. It will be difficult to stir and the dough won't fall apart. It can also be beaten and beaten, and the effect is better.
6.
The hardened meat is made into balls of about 150 grams. I made 4 large ones in total, and made a few small ones after leaving a little stuffing.
7.
When the oil is 40% hot, it can be fried in the pan, and it can be taken out until the surface is golden. The oil temperature should not be too hot, otherwise the outside will be burnt and the inside will not be fully fried
8.
Boil the greens with salted boiling water until cooked and remove for later use
9.
In a separate pot, stir-fry chives, ginger, minced garlic with a little oil
10.
Add boiling water, add about 5 grams each of braised soy sauce and oyster sauce
11.
After the soup is boiled, put in the fried lion head, then turn to low heat and simmer slowly for about 15 minutes
12.
When the soup is less, add a small amount of water starch to thicken
13.
The braised lion head is ready.
Tips:
The difficulty of this dish is that the minced meat must be stirred vigorously. This work is a bit strenuous, but it must be done in place.
