Name: Meat Ball with Soy Sauce
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g pork; 200g Horseshoe; 100g Small vegetables; 1 piece Egg white; Some Soy sauce; Some Oyster sauce; Some salt; Some Sugar; Some Appropriate amount of cooking wine; Some oil; Some Water starch

Meat Ball with Soy Sauce

by Le Shi Ji

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Braised lion head in brown sauce is a dish that we often eat on the dinner table every Chinese New Year. It is also called Sixi Meatballs, which means auspicious. The mellow and rich meat and juices are irresistible top delicacies. The mellow aroma is strong, the balls are soft but not rotten, soft and tasty, fat but not greasy, and melt in the mouth. The meat is fresh and tender, with a mellow fragrance. Fat and thin, rosy and shiny, paired with emerald green vegetables, bright colors and tangy scent, just look at the appetite, and the mellow and scented meat and juice are the top delicacy that is irresistible.

Meat Ball with Soy Sauce

1. After the pork is cleaned, the fascia is removed and cut into small pieces.

2. Put the pork cut into small pieces into the mixing cup of the wall breaker.

3. Close the lid and the filling port cover.

4. After the power is turned on, turn on the start switch and slowly rotate the speed change button of the wall breaker to the right to increase the stirring speed.

5. Take out the meat after wringing.

6. Peel the horseshoes and cut them into small pieces.

7. Put it in the minced meat, mix well, add the seasoning and mix well.

8. Beat in another egg white and mix well.

9. Then slowly add the water and beat the meat in one direction.

10. Take a spoonful of meat puree with a spoon, beat it in the palm of your hand, and scoop it five or six times to make a smooth meatball.

11. Put the washed small green vegetables in a pot and blanch water.

12. Spread it out on the bottom of the dish.

13. Pour oil that can cover the meatballs in the pot. Gently put the cooked meatballs in.

14. Fry until golden brown and remove.

15. Leave a little base oil in the pot, add soy sauce, oyster sauce, cooking wine, sugar and water to make a salty and appropriate soup.

16. Put in the fried lion head, turn to a low heat and simmer until delicious, the soup is almost dried out, pour water starch to thicken it and put it on a plate with small vegetables.

Tips:
When cutting the meat, you must remove the tendons. The meat of this lion head does not need to be minced into meat, so you should always observe the state. Adjust the variable speed knob of the wall breaker to get the meat you want.