Meat Ball with Soy Sauce
by Hua Ruo Qingcheng
Favorite
Difficulty
Normal
Time
10m
Serving
2
1. Add light soy sauce, salt, cooking wine, five-spice powder, pepper powder, pepper, shiitake mushrooms, minced lotus root, minced green onion, ginger, bread crumbs, starch, dark soy sauce, rice wine, sugar, eggs;
2. Use 3 or 4 chopsticks to stir vigorously in one direction all the time, don't stir backward until it is strong;
3. Take about 100g of minced meat in the palms of the left and right palms and knead gently and pour into flat round meatballs;
4. Throw the kneaded meatballs one by one between the two hands a few times, throw out the air in the minced meat, and then smash it back and forth into a smooth round shape;
5. The finished lion head is fried in 80% hot oil and the shape is golden yellow;
6. Put the fried lion head on the plate for later use;
7. Pour the meat into the stewing pot, add hot water, 2 tablespoons of cooking wine, 5 green onions, 3 slices of ginger, 3 aniseed, 3 slices of bay leaves, 3 tablespoons of soy sauce, 1 tablespoon of sugar, 1 soup of light soy sauce Spoon, 5 pieces of rock sugar, boil over high heat and simmer on low heat for one hour before serving.
Tips:When chopping meat fillings, follow the principle of "three fats and seven lean";
The lion’s head should be soft and delicious, and the meat is best to be chopped by yourself. Another important point is to cook the lion’s head over a small fire slowly, preferably in a casserole;
The lion’s head should be smooth and tender, not add too much starch, add some bread crumbs, and the taste will be soft;
Be sure to stir more until you find it difficult to stir.
