Meat Ball with Soy Sauce
1.
Prepare the ingredients, choose fat and lean pork, three-point fat and seven-point lean are best;
2.
Wash the pork hind legs and cut into small pieces;
3.
Use a food processor to stir the pork into minced meat;
4.
Mince horseshoe, mince shiitake mushrooms, dice tofu, mince ginger, and mix well with minced meat;
5.
Add appropriate amount of salt and pepper to the minced meat, stir well, and beat well;
6.
Dump the minced meat into round balls of appropriate size;
7.
Put the oil in the wok, add the lion head after the oil is hot, fry on low heat until golden, drain the oil and remove;
8.
Fry all the lion heads in batches;
9.
Prepare the braised ingredients, star anise, cinnamon, bay leaves, ginger, chili and green onion;
10.
Put oil in the pot, add sugar in a cold pot, boil the sugar over medium heat;
11.
Add the seasoning and stir fry to create a fragrance;
12.
Add water, add appropriate amount of soy sauce;
13.
Add lion's head, bring to a boil and simmer on low heat;
14.
Stew until the soup is thick, add a proper amount of MSG to enhance the flavor, then it can be out of the pot~
15.
After the lion head is filled, pour the soup from the bottom of the pot on the lion head one by one~
Tips:
1. Adding an egg to the minced meat can make the burnt lion's head tender and smooth. If there is no egg at home, it is not added, and the taste is also very good;
2. When the horseshoe is stuffed, it tastes crispy, indispensable, if not, you can use lotus root instead;
3. Add enough salt to the meat, don't add it when it is burning, it will be difficult to taste if it is added;
4. When frying lion heads, the oil temperature should be 80 to 90% hot, and the balls will easily fall apart when the oil temperature is not enough.
