Meat Ball with Soy Sauce
1.
Peel the water chestnuts and chop finely. Take appropriate amount of green onion and ginger and chop finely (the finer the finely chopped green onion and ginger, the better)
2.
Add 1 tablespoon of salt to the minced meat
3.
Add 1 tablespoon of soy sauce, beat an egg and mix well
4.
Add 30 grams of starch and a small amount of water to make a paste and pour it into the minced meat. Stir it evenly for a while. Don’t beat the minced too much so that the lion’s head is not soft enough.
5.
Mix well and set aside
6.
After the meat is used up, it is made into a ball shape. I made it a little bit smaller so that it will taste faster when stewed, and it will be bigger and more imposing.
7.
Put more oil in the pot and heat the balls one by one into the low fire during the whole frying process
8.
You can use a spoon to scoop up the oil and pour it on the balls
9.
The deep-fried skin hardens and the color is golden. I picked 4 balls and the other ones are allowed to cool and can be simmered when eaten in the refrigerator.
10.
Put the meatballs in a separate pot, add water, and add a little green onion and ginger slices to the oyster sauce.
11.
Add 1 spoon of soy sauce and 2 spoons of dark soy sauce
12.
Add 1 teaspoon of salt and simmer the balls for about 1 and a half hours
13.
When the meatballs are about to simmer, taste the saltiness and lightness, which can be adjusted appropriately according to personal taste
14.
Wash the rapeseed and cut it in half, add a few drops of oil and half a spoon of salt in the water, blanch the rapeseed for later use
15.
Put the meatballs and rapeseed on a plate and set aside
16.
Take an appropriate amount of stewed meatball soup and put it in a pot, boil it, add appropriate water, starch, and pour it on the meatballs.
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