Name: Meat Ball with Soy Sauce
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 catty Minced meat; 8 Water chestnuts; 1 piece egg; 3s rape; Some Ginger onion; 2 tablespoons Soy sauce; 40g starch; 1 tablespoon Oyster sauce; 2.5 tsp salt; 1 tablespoon Cooking Wine; 1 tablespoon Sugar; Some oil

Meat Ball with Soy Sauce

by Genius Little NANA

4.6 (1)

Favorite

Difficulty

Normal

Time

Serving

Lion's head is made of fat and lean meat with water chestnuts, shiitake mushrooms and other materials to make meatballs. They are fried and then boiled. After they are cooked, they have a tangy aroma. The light smells arouse the appetite. The mellow and aromatic meat and juices. Super delicious. The lion head should be soft and delicious. The meat is best to be chopped by yourself, and it should be fat and lean. Lean meat is slightly more than fatty meat. However, if time is limited, it's okay to buy ready-made mince. Another important point is to simmer slowly on the container, the longer the time, the more delicious

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.