Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g pork; 30g Dried shiitake mushrooms; 100g Horseshoe; 5g ginger; 3 cloves garlic; 1 shallot; 2g salt; 2g pepper; 10ML Cooking Wine; 2g Thirteen incense; 15ML Braised Soy Sauce; Some corn starch

by Connie Chen

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

Lion head is a traditional classic dish in Huaiyang cuisine. Legend has it that the practice of lion head began in the Sui Dynasty. Braised lion’s head is also known as Sixi meatballs. Lion’s head is a meatball made from fat, lean meat, chopped into fine diced meat, plus onions, ginger and other ingredients, or stewed, steamed, or Braised. My old Guang, made this Huaiyang cuisine into a Cantonese style. Mushrooms and horseshoe (water chestnuts) are added to the meat. The mushrooms increase the mushroom aroma of the meat. The mushrooms can effectively reduce blood fat and enhance the body’s immunity. Strength, effectively improve people's physique, and the horseshoe makes the minced meat refreshing, and the minced meat is sweet and delicious. No matter what time I want every dish to be balanced and nutritious, with more ingredients that are beneficial to the human body, so the lettuce and shiitake mushrooms that are finally spread on the plate are also out of this consideration. "

Meat Ball with Soy Sauce

1. Prepare ingredients: It is best to choose pork with a little fat, chop it into minced pork, soak dried shiitake mushrooms in advance, and peel and cut horseshoes into small pieces.

2. Chop 10 grams of soaked shiitake mushrooms and horseshoe, add to the minced pork and stir well

3. Add seasoning (salt, cooking wine, pepper, thirteen spices), ginger onion and cornstarch to the meat filling and mix thoroughly

4. Dip some water on your hands and roll the meat into a round shape with a few pinches. The meatballs do not need to be rubbed too much. If they are too big, it will be more troublesome to fry.

5. Heat the oil in the wok. It takes 6 or 7 minutes to heat the meatballs. After the meatballs are formed, they must be turned to fry them golden and golden. The oil needs to be heated to fry them easily.

6. Remove the fried meatballs and drain the oil

7. Leave a little oil in the wok to saute the garlic and green onion, pour in the braised soy sauce, shiitake mushrooms and water, and bring to a boil

8. Add the fried meatballs and simmer over medium heat for 10 minutes.

9. Blanch the lettuce and spread it on the plate, put the meatballs, and add water starch to the remaining sauce in the pot, and pour it on top of the meatballs after boiling

Tips:
1 I feel that it’s best to use pork for meatballs. It’s a bit fat but not too fat. We should eat healthy instead of lean meat. Lean meat does not taste good.
2 I think that adding meat stuffing to crispy vegetables such as horseshoe or lotus root will have a better nutritionally balanced taste.