Name: Meat Ball with Soy Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g pork; 10 capsules quail eggs; Some egg; Some starch; Some shallot; Some ginger; Some Bread crumbs; A pack Concentrated stock; Some salt; Some Oyster sauce; Some Soy sauce; Some pepper; Some Cooking Wine; Some crystal sugar

Meat Ball with Soy Sauce

by Cozy small dining table

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

Steaming, fragrant and big lion heads are on the table! Braised lion head in brown sauce is a traditional Huaiyang dish. We like to call it Sixi Meatballs, which is usually the last dish at the wedding banquet. This time I put quail eggs in it, and the taste is richer. "

Meat Ball with Soy Sauce

1. Chop the pork into puree, add the chopped green onion and ginger at the end and chop well.

2. Add salt, oyster sauce, dark soy sauce, pepper, bread crumbs, starch, cooking wine, and an egg to the mashed meat. Stir it clockwise.

3. After the quail eggs are boiled, peel off the shell. Grab the meat and smash it between the two hands a few times and flatten it, put a quail egg, and then smash it back and forth into a smooth round shape.

4. Fry the finished lion head in 80% hot oil and fry for two to three minutes.

5. Put water, rock sugar, ginger slices in a pot, one tablespoon of light soy sauce, one third tablespoon of soy sauce, three tablespoons of cooking wine, one packet of stock, and bring to a boil.