Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 750g Pork belly; 150g Lotus root; 80g Shimizu; 2g salt; 25g Soy sauce; 15g Corn flour; Some Water starch; 10g ginger; 10g very light blue; 1 star anise; 1 piece Egg white; a little Cinnamon; 2g Bay leaf

by The kitchen of emblica honey

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

5

Lion head is also a kind of meatball dishes. In Yangzhou dialect, "big meatballs" are called "big meatballs" or "Sixi meatballs" in northern dialects. It can be steamed, stewed, deep-fried and braised in brown sauce.
Ingredients: 750 grams of pork belly, 150 grams of lotus root, 80 grams of water, 2 grams of salt, 25 grams of soy sauce, 25 grams of light soy sauce, 15 grams of cornstarch, and appropriate amount of water starch.

10 grams of ginger, 10 grams of white onion, and 1 egg white. 1 star anise, a little cinnamon, 2 bay leaves.

Meat Ball with Soy Sauce

1. Ingredients.

2. Separate the fat and lean meat and cut into small pieces.

3. After dicing, close it and chop it a few times. Chopped ginger and spring onion.

4. Peel the lotus root and cut into thick slices, and chop it into puree with the back of a knife.

5. Add 15 grams of light soy sauce, 10 grams of soy sauce, 15 grams of cornstarch, and 1 egg white to the minced meat. Add water while stirring.

6. Stir vigorously, grab the minced meat and squeeze it out of the tiger's mouth, shaking the palms of the left and right hands back and forth.

7. Fry the meatballs in a pan until the outer layer is slightly yellow.

8. Stir-fry the ginger onion, cinnamon, bay leaves, and star anise in a pan until fragrant.

9. Add meatballs. 10 grams of old soy sauce, 10 grams of light soy sauce, water or broth, minced balls. Bring to a boil and simmer for 15 minutes.

10. Pretend the balls. Take an appropriate amount of water starch into the pot to thicken.

11. Just drizzle on the balls.

Tips:
1. After cutting the meat, it is easier to chop, and the taste is better than that of machine stirring.
2. Horseshoe or yam can also be used instead of lotus root.
3. Add fresh water to make the meatballs more tender. The technique is good and the whipping is strong. You can also add more water.
4. When croquettes are put into the pot, the spatula can be pushed by the edge of the pot. I used a fryer with a net, which is more convenient.
5. Add less salt to the meat, and add soy sauce after frying.
6. If you don't like ginger onion, you can add ginger onion water. Green onion leaves should not be used as it is easy to fry.