Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g Pork belly; 100g Horseshoe; 1 bowl chicken soup; 50 Shiitake Mushrooms; 200ml Peanut oil; 2g salt; 10g Sugar; 10g ginger; 1 egg; 1/2 tablespoon Soy sauce; 2 tbsp Cooking Wine; 20g Chives; 10g starch

by Paradise on foot

4.7 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

In my impression, the braised lion head is fat but not greasy, fragrant and soft, and melts in the mouth. It's Xilaile's favorite. For this bite, he has not been cleaned up, but every time he sees this lion head, he can't move, which fully illustrates the charm of braised lion head.

Meat Ball with Soy Sauce

1. Diced pork belly

2. Add eggs, shiitake mushrooms, chopped green onions, chopped ginger, starch, a small amount of salt, pepper, a small amount of cooking wine, and diced horseshoe.

3. Stir clockwise to work hard.

4. Divide into 6 equal parts by hand

5. Heat the oil to 70% and fry in the pan until the skin is golden brown and set aside.

6. Leave a small amount of oil to heat up, stir fry the green onion and ginger until fragrant

7. Add the bean paste and stir fry to get the red oil, add the oil, sugar, and soy sauce and stir fry one after another.

8. Add the chicken broth to a boil

9. Let the lion head simmer for 3 hours

10. Hot some green vegetables around, pour the original soup on the water table and walk.

Tips:
Pork belly can't be too lean, nor too fat to be fat and lean.
The low heat and slow simmering time must be enough, or it will not be very greasy.