Meat Ball with Soy Sauce
by Azalea Gourmet
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Fatty and lean meat should be chopped separately into large granules. You don't need to chop the meat too finely in this step, because you will need to chop it again later.
2. Cut the winter bamboo shoots into pieces and blanch them in boiling water for 2 minutes to remove the astringency from the winter bamboo shoots.
3. Then chop winter bamboo shoots into the end.
4. Add fat and lean meat filling and minced winter bamboo shoots and continue to chop.
5. Chop until the three ingredients are mixed
6. Add 20 pieces of pepper to a bowl of water, boil for 3-5 minutes, boil into pepper water, let cool and set aside.
7. Add 1 tablespoon and a half of salt to the chopped meat, 2 tablespoons of oil, 3 tablespoons of soy sauce, a little black pepper, a little five-spice powder, 20 grams of minced ginger, 20 grams of chopped green onions, and one egg.
8. Then mix 40 grams of starch with 40 grams of pepper water and mix well and pour it into the meat filling. Whip the meat filling in one direction and feel that the meat filling is sticky. The method of stirring is very important. If the meat is not stirred in one direction, the meatballs will crack when they are fried in the next step.
9. Then round the meat into 50g meatballs each. If you like a bigger lion head, you can make it bigger.
10. When the oil is 80% hot, put the meatballs into the low heat and fry for 2-3 minutes to set the shape. I used a milk pan to fry in batches, which saves more oil than a large pan.
11. All the fried meatballs are ready for use.
12. Prepare some spices, 20 grams of rock sugar, 5 slices of ginger, a short piece of cinnamon, 3 slices of bay leaves, a dozen fennel seeds, 1 grass fruit, 1 nutmeg, 5 white cocoons, 1 star anise, and 10 peppers.
13. In another pot, stir-fry rock sugar with a little oil at the bottom of the pot
14. After the rock sugar has melted, add all the spices and stir quickly for 1 minute.
15. Then add a lot of clean water, after pouring in the clean water, oil stars will splash in the pot, be careful to burn it!
16. After the water is boiled, add all the fried lion heads, then add 2 tablespoons of soy sauce, cook for 30 minutes, add 2 tablespoons of vinegar and 1 tablespoon of salt and cook for another 30 minutes. The old soy sauce can be colored, and the old vinegar can relieve the greasiness. Adding some old vinegar will make the meat more fragrant and you will not taste the sour taste at all. If you cook too much at a time, you can put it in the refrigerator. When you eat, take it out in advance to thaw it, steam it and eat it directly, or use a small amount of shredded ginger, a spoonful of oil, a little salt, a little soy sauce, and a little starch water to make some juice Poured on the lion's head.
