Meat Ball with Soy Sauce
by ★Water Dancing Color★
Favorite
Difficulty
Easy
Time
30m
Serving
2
My mother’s specialty—when the baby cried for the first time, I knew that my role changed, and what changed was my enthusiasm for the kitchen. I always wanted to make some nutritious food for my baby. The baby kept growing up and eating every day. It is a top priority, so I continue to try various foods, and hope that my baby can eat healthy food and grow up healthy and happy.
This stewed lion head is a dish often eaten during Chinese New Years and festivals. It is also called Sixi Meatballs, which means it is auspicious. 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 head should be soft and delicious. The meat is best to be chopped by yourself. Another important point is to simmer slowly on the container. The casserole is the best. The late Chinese painting master Zhang Daqian taught his wife a special dish is "Broiled Lion Head" "Mr. Daqian’s method is to cut into seventy-fifth lean meat and three-thirds fat meat, finely chop it, the size should be as small as rice grains, not too finely, so that there is a gap between the meat in order to be juicy. "
This stewed lion head is a dish often eaten during Chinese New Years and festivals. It is also called Sixi Meatballs, which means it is auspicious. 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 head should be soft and delicious. The meat is best to be chopped by yourself. Another important point is to simmer slowly on the container. The casserole is the best. The late Chinese painting master Zhang Daqian taught his wife a special dish is "Broiled Lion Head" "Mr. Daqian’s method is to cut into seventy-fifth lean meat and three-thirds fat meat, finely chop it, the size should be as small as rice grains, not too finely, so that there is a gap between the meat in order to be juicy. "
