Meat Ball with Soy Sauce

Name: Meat Ball with Soy Sauce
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 500g pork; 450g Horseshoe; 100g vegetables; 10g June Fresh Premium Soy Sauce; piece ginger; 10g shallot; 5g salt; 10g Oyster sauce; 5g Cooking Wine; 1 piece egg; 500g oil; 10g Soy sauce; 20g starch; 2g White sugar

by Sweetheart good time

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

4

Lion head is a traditional famous dish of the Han nationality in Yangzhou, Jiangsu, belonging to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrients. Steamed, well-known.
Sixi meatballs belong to Henan cuisine. They are composed of four golden-colored balls, full of fragrance, and lifelike shapes. They symbolize the blessing, wealth, longevity and joy of life.
People usually think that Sixi meatballs are braised lion heads. In fact, this is a wrong idea.

What I did this time is that braised lion heads are not the above two, but there is not much difference between the methods. Yangzhou lion heads are generally steamed. Today, the meatballs are fried directly and then added in June fresh special-grade soy sauce and dark soy sauce for cooking and braising.

Meat Ball with Soy Sauce

1. Prepare the required ingredients, mince pork in advance, wash and peel the horseshoes for later use

2. Wash the green onions and cut into chopped green onions

3. Chopped horseshoe

4. Rub ginger into ginger paste

5. Add cooking wine, June fresh special grade soy sauce, salt, ginger paste, and oyster sauce to the pork filling and stir evenly in a clockwise direction

6. Add an egg and continue stirring in one direction until the egg liquid is completely absorbed

7. Add starch and stir quickly until thick

8. Pour in chopped green onion and horseshoe, continue to stir clockwise

9. After the minced meat is mixed, set aside to wake up for 30 minutes

10. Prepare a spoon and a small bowl, dig a large spoonful of minced meat into the bowl and use the power of the spoon to smash it into the bowl.

11. Add oil to the pot, add the beaten meatballs and fry until the surface is golden and ready for use

12. In addition, put water and a small amount of salt in the pot to boil, add the washed vegetables and boil

13. Pick up the boiled vegetables and put them on a plate for later use

14. Add June fresh special-grade soy sauce, dark soy sauce, sugar, and water to the pot, put in the meatballs that have been fried, cover the pot and simmer on medium heat for 20-30 minutes (according to the size of the meatballs)

15. Pour out the braised lion's head in brown sauce, add the remaining sauce in the pot to the adjusted water starch to collect the thick juice

16. Pour the sauce on the lion's head

Tips:
1. The horseshoe can also be replaced with other ones, such as lotus root, yam, etc.
2. The pork of lion head should be fat and lean, and the ratio depends on personal preference.
3. The meatballs must be beaten with a spoon in the bowl, and the taste will be Q-bomb.