Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 800g Minced pork; 80g Yam; 60g Flour; Some oil; Some salt; Some Sugar; Some Cooking Wine; Some Fresh soy; Some shallot; Some ginger; Some pepper; Some Wolfberry; Some Lettuce leaves

by Old lady who loves to dance

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Lion head is actually a big meatball. This dish can be said to be a dish from Jiangsu and Zhejiang. Usually it is not too troublesome to make, but during the New Year, we will make some.
There are steamed lion heads, and some deep-fried and braised. The one I made this time is deep-fried. "

Meat Ball with Soy Sauce

1. Wash and chop the pork leg, stir well with ginger, spring onion, salt, sugar, pepper, vegetable oil, fresh soy sauce and other seasonings, and let it stand for 60 minutes to taste.

2. Wash the yam, peel it, and scrape it into mud with the back of a knife.

3. Mix the yam puree with the minced pork and stir well.

4. Then add an appropriate amount of flour.

5. Stir well.

6. Put 600 grams of vegetable oil in the pot, heat it for 7 minutes, knead the minced meat into rounds with your hands, and fry it.

7. Deep fried into golden brown.

8. Remove the oil control.

9. Pour out the oil, leave some base oil, put in the fried lion head, add appropriate amount of water, sugar, fresh soy, cooking wine, boil on high heat, and simmer for 20 minutes.

10. Serve out and decorate with some lettuce leaves and goji berries.

Tips:
1. It is best to use 3 points fat and 7 points lean meat fillings, cut with a knife, don't use a machine to stir.

2. When making meatballs, it is easy to dip a little water in the palm of your hand.

3. You can also put five-spice powder.

4. The yam plays the role of pine, so it can't be less, and you can also put water chestnuts.

5. When frying, be careful not to splash water into the oil pan.