Meat Ball with Soy Sauce
by Time mirroring
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Choose three-point fat, seven-point lean pork, finely chop it, chop it into rice grains, and then put it in the refrigerator. Try not to use minced meat that is formed outside, which will affect the taste, and the portion is moderate.
2. Cut the lotus root into pieces and steam it in a pot.
3. Break the steamed lotus root with a food processor.
4. Take out the chilled minced meat, adjust the water with minced ginger, add appropriate amount of salt, remove impurities from the ginger juice, slowly add to the minced meat, stir the minced meat clockwise until the salt and ginger juice are completely absorbed, such as pepper, cooking wine, and crushed Cook the lotus root and stir clockwise until it becomes viscous.
5. Put oil in the pan and heat it to high temperature. Beat the minced meat repeatedly to ensure firmness, knead it into balls of suitable size, and put them in a pan for frying.
6. Deep-fry the meatballs until golden and take them out, set aside
7. Change the scallions and ginger into a knife
8. Heat oil in a wok, fry the star anise, bay leaf, pepper and grass fruit, slowly fry on low heat until the color changes, remove and set aside
9. After frying the spice oil in the pan to fry the green onion and ginger, add a proper amount of water, mix in the dark soy sauce and seafood soy sauce, rock sugar and the fried spices (except Chinese pepper), wait for the water to boil and add the fried meatballs.
10. After simmering on low heat for 15 minutes, the meatballs are formed, the soup in the pot is thickened by adding water starch, pouring the sauce, and adding chopped green onion to complete.
Tips:Let the minced meat completely absorb the external moisture, and be beaten repeatedly to squeeze out the excess air. There is no need to add extra salt, unless your mouth is particularly heavy, and there is no need to add MSG, chicken essence, and seafood soy sauce.
