Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 500g Pork belly; 118g Water chestnuts; 1 piece egg; 10 capsules pepper; 5g ginger; 15g starch; 1 tsp Soy sauce; 30g Braised Soy Sauce; 20g Oyster sauce; 8g crystal sugar; 1/2 root shallot; 15g Refined salt; 10g Water starch; Some Peanut oil

by Silence into a poem

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

This is a famous Huaiyang dish. The fat and lean meat is ruddy and oily. It is complemented by emerald green vegetables. The bright colors and the tangy fragrance stimulate the appetite. The mellow and fragrant meat pieces and juices are unattainable. Top delicacy to resist. The lion’s head should be soft and delicious. The meat is best to be chopped by yourself. Seventy lean meat and three fat meats are finely chopped and coarsely chopped. The size should be as small as rice grains. It should not be chopped too finely so that there is a gap between the meat in order to be juicy. Another important point is to simmer slowly on the container, preferably a casserole.

Meat Ball with Soy Sauce

1. Prepare the ingredients, these are the ingredients for the lion head

2. Wash water chestnuts, peeled and chopped, net weight is 118 grams; wash the peppercorns with water and soak them in warm water to form pepper water; cut ginger into minced pieces

3. The skinless pork belly is sliced first, then shredded, and then cut into granules

4. Chop a few coarsely, don't chop too much, you can do it without chops

5. Add appropriate amount of pepper water (to remove fishy), minced ginger, 3 grams of salt, a little soy sauce (not added), eggs and a little water starch into the meat filling

6. Use chopsticks to stir in the same direction until the meat is sticky

7. Add water chestnuts

8. Stir well

9. I grabbed a handful of minced meat with my hand, and turned it into a big ball. After pouring it back and forth dozens of times in the left and right hands, it turned into a circle; I made five of them and they were quite big. If you eat it by yourself, you can make it smaller so that it will mature easily.

10. Fry on medium-high heat until the shell of the meatballs becomes firm

11. Fry until it is golden on the outside and you can fish out

12. Put the fried lion head in a casserole, add enough water, braised soy sauce, ginger, green onion, salt, oyster sauce, rock sugar, boil and turn to low heat

13. Simmer on low heat for about three hours; if the lion head is made small, this step can be done quickly. A few minutes before turning off the heat, you can add a few greens and cook together