Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork filling; Some Lotus root; Some carrot; Some quail eggs; Some small potato; Some egg; Some ginger; Some Braised Broth; Some salt; Some Chicken Essence; Some Soy sauce

by Jane Baby

5.0 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Lion’s head can be regarded as a great meat dish in winter. Recently, I’m always lazy to cook. I cook a large pot of meat and vegetables and put a hijab on it to solve a meal. So today’s lion’s head has been added the most classic Potato and carrot combination. The new potatoes are very delicious. They can be cooked directly without peeling them after they are washed. The potatoes have a particularly strong flavor.
I'm talking privately, but the bottom soup of the braised pork I ate two days ago is still left. The lion's head is just right for the taste. It's very delicious. In the snowy winter, fried meatballs and crispy meat in the refrigerator are not bad. "

Meat Ball with Soy Sauce

1. The quail eggs are boiled and peeled for later use.

2. Carrots, lotus root, ginger, minced and added to the pork filling, add egg and mix well, then add salt, chicken essence, a little light soy sauce, dark soy sauce, starch and mix well.

3. Wrap the quail eggs into the meatballs, squeeze them back and forth with both hands, shape them and place them on the plate.

4. Cook the oil, add the meatballs and fry them until the bubbles appear less, remove them.

5. Let the oil boil and re-fry it again until the meatballs become slightly darker in color.

6. Carrots are peeled and cut with a hob.

7. Wash the small potatoes and steam them over high heat (about 15 minutes).

8. Put the lion's head and small potatoes in a pot, add the braised broth and bring to a boil, add water to cover the ingredients, and simmer over high heat.

9. When the soup is half way down, add carrots, cover and simmer for about ten minutes, pick up the pot to moisten the soup, add a little salt to taste.

Tips:
1. Minced meat is sticky to your hands. You can wrap your hands with lion heads after drenching them in clean water. It is not easy to stick, but after wrapping a few lion heads, your hands are sticky and you need to flush with your hands again.

2. If there is no braised gravy, you can use marinated sauce, dark soy sauce, light soy sauce, and sugar to make braised sauce. If you don’t even have marinated sauce, use two aniseed, two bay leaves, and a small piece of cinnamon instead.

3. If you like a little spicy taste, you can add a few dried chilies to burn the lion head.