Meat Ball with Soy Sauce
1.
Step 1: Chop pork belly: Cut the pork belly into small strips, then dice (the size of pomegranate grains), and then chop.
The chopped meat must be able to be connected into one piece, but small pieces of meat can still be seen. Don't chop it into puree.
2.
Step 2: Prepare green onion and ginger water: pat the green onion and cut into sections; pat the ginger, slice, add the green onion and ginger to the bowl, add a little rice wine, add water, and finish.
3.
Step 3: Chop the horseshoe into small pieces. I feel that 150 grams is a little bit more, but I can estimate that 100-120g is enough, because the original recipe does not have the quantity, friends can adjust it according to your own taste😜
4.
The fourth step is filling:
First of all: a little green onion ginger water + 1 tablespoon of starch, stir evenly to make starch water.
Then: add appropriate amount of green onion and ginger water to 500 grams of minced meat, add 10 grams of salt, 30 grams of starch, a little white pepper, and then squeeze it slightly, then beat it with your hands, and finally throw it back and forth more than a dozen times with both hands. ball.
Pour oil in the pot, turn on the fire, then put some starch water on both hands, and then toss it back and forth more than a dozen times. When the oil is 70% hot, the lion’s head is fried until golden and fished out.
5.
It's fried, it's like this😇
I can’t eat it now 😊, it just looks cooked, it’s not cooked inside
6.
Finally: leave some oil in the pot, saute the scallions and ginger, then add water, light soy sauce, dark soy sauce, a little sugar, a little pepper, 1-2 star anise, 10 peppercorns, boil the soup together, simmer for a while, put the lion head together Boil, boil for a while and then enlarge the cabbage and edamame, cook together, cook until the cabbage becomes soft and it is ready.
It is recommended to keep some soup, it is very delicious!
Tips:
1. The pork belly should be slightly fatter. Remove the bad tendons when cutting the meat. You can't use a meat grinder to chop it with a knife 😊
2. The mince can not be beaten for too long in summer, otherwise it will leak (kitchen white doesn't understand what it means). I watched the video and the teacher threw it a few times If the meat is broken for too long, it will become old when it is fried. Friends do it a few times and adjust it yourself😛
3 The amount of salt depends on the situation. If you make it now, you can add more; if the meat filling takes a while to make, you can add less salt.
4. If the iron pan, the oil is heated to 70%, put the lion head, and then set the shape for 30 seconds before turning over, it will not stick to the pan.
5. The starch water should not be less or too thick. It makes the surface of the lion head smooth.
6. Star anise and pepper, cook until you can fish out halfway, just a little bit of fragrance 😊
