Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Fresh meat; 300g Water chestnuts; 1 piece egg; 2 tablespoons salt; 4 slices ginger; 2 pieces shallot; Some Soy sauce; 2 tablespoons Braised Soy Sauce; 2 tablespoons Cooking Wine; a little starch; a little black pepper powder; 2 drops sesame oil; a little crystal sugar; Some Small vegetables

by Moonfall Wu Cry (from Tencent...)

4.7 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

Braised lion's head in brown sauce is a famous dish, also called Sixi Meatballs. It is an indispensable auspicious dish on the New Year's Eve dinner table.
The big lion head is red and attractive, the small greens are green, the color is beautiful, the taste is mellow, and the thin gorgon is topped, which is even more mouth-watering!
Braised lion's head in brown sauce is exquisite. It is deep-fried and then simmered. It is crispy on the outside and tender on the inside. It melts in the mouth and has a slightly crispy texture. It is not woody or hard. It is very delicious!
Good ingredients, good seasonings, and a heart that loves family members will surely create the most amazing delicious food in the world!

Meat Ball with Soy Sauce

1. The fresh meat is fat or thin, chopped into minced meat, I was lazy and used a meat grinder, not too thin

2. Add 2 spoons of June Fresh Premium Original Soy Sauce to the minced meat, 1 spoon of June Fresh Braised Soy Sauce, 1 spoon of salt, 1 spoon of cooking wine, minced ginger, white onion, a little black pepper, a few drops of sesame oil, 1 egg, a little starch , Use chopsticks to stir vigorously in the same direction

3. Stirred minced meat is sticky and vigorous

4. Water chestnuts (horseshoes) are peeled, chopped, and added to the minced meat. Stir evenly along the same one. You can beat it many times with your hands

5. Tumble back and forth with both hands to make meatballs of about 50 grams each. Of course, you can choose the size according to your preference.

6. The oil pan is 70% hot. Change the heat to low. Use a spatula to gently push the meatballs into the deep fry, and fry them until they form a crust on the outside.

7. Put the fried meatballs in a casserole, add more water, if the meatballs are over, add a little rock sugar, ginger slices and green onion knots, 2 tablespoons of June fresh premium soy sauce, 1 tablespoon of braised soy sauce, small Simmer for at least 40 minutes. If you have plenty of time, you can simmer slowly for 1 hour

8. After simmering, blanch the small greens in boiling water, surround the sides, place the lion head in the center, and pour the fresh juice thickened with the broth, sprinkle with chopped green onion, and serve.

Tips:
The lion head is very soft and contains a lot of water inside, so you can slowly push it into the oil pan with a shovel, so that it is not easy to deform, and it should not be fried for a long time. There is a layer of crusty on the outside, just paint it. You can fry more at a time. Once it's fried, put it in the refrigerator. When you want to eat, take it out and simmer it. It's very convenient.