Name: Meat Ball with Soy Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork belly; 100g Horseshoe; 1 bowl chicken soup; 200ml Peanut oil; 2g salt; 2 tbsp Soy sauce; 10g Sugar; 10g ginger; 1 egg; 2 tbsp Cooking Wine

Meat Ball with Soy Sauce

by Happy elf quietly

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

Braised lion head used to be delicious but not greasy, and Dudu baby's favorite. Let's take a look at the legend of braised lion head! According to the legend, "Lion Head" is called "big meatballs" or "Sixi balls" in Yangzhou dialect. It is said that its "distant ancestor" is the "jumping pill roast" recorded in the "Shi Jing" of the Southern and Northern Dynasties. When Emperor Yang of Sui went south along the Grand Canal, he was very nostalgic for the four famous sceneries of Yangzhou Wansong Mountain, Qianjin Dun, Ivory Forest and Sunflower Hill. After returning to the palace, the imperial chef cooks dishes with the theme of these four sceneries, so the four dishes are squirrel mandarin fish, money shrimp cake, elephant bud chicken strips and sunflower meat. In the Tang Dynasty, when Wei Zhi, Gong Guogong, saw the "Sunflower Cut Meat" dish served, the sunflower heart made of the huge meat dumplings was exquisite, like the head of a lion. He changed the name of Sunflower Cut Meat to'Lion Head'. "After calling Bainuo, Yangzhou has since added the famous dish "Lion Head". Since it originated in Yangzhou, it is clear which place the braised lion head is. It is Jiangsu Yangzhou cuisine. I know his. Origin Next, let's taste delicious together.

Meat Ball with Soy Sauce

1. Cut the pork into small pieces, put it into the dry grinding cup of Joyoung cooking machine, stir into meat filling, minced water chestnut, minced green onion and ginger for later use

2. Put the minced meat into the container, add chopped water chestnut, chopped green onion and ginger, light soy sauce, salt and sesame oil and mix well

3. Roll the stirred meat into large meatballs

4. Add 2 eggs to the appropriate amount of starch and stir to form a paste. Pour 3 spoons of light soy sauce, 1 spoon of salt, and 1 spoon of sugar into the container to make a juice.

5. Fill the meatballs with the egg and starch mixture,

6. Heat oil in the pot (a little more), put the oil into the meatballs and fry until the surface is golden and hard, and remove the dry oil.

7. Put the meatballs in a large bowl, pour the adjusted juice into the meatballs, sprinkle an appropriate amount of green onion, ginger, star anise, and boil the water in the pot and steam for 20 minutes.

8. In a separate pot, put the washed small rapeseed in half and put it in hot water, add a little oil and salt, and blanch it. Place the rapeseed on the side of the plate, put the steamed meatballs in the middle of the rapeseed, remove the green onion and ginger, and steam the meat. Pour the juice of the pills into the pot, add an appropriate amount of water and starch to harvest the thick gorgon juice, pour it on the balls, the delicious braised lion's head, delicious to no friends, baby Dudu ate two and a half bites in one go.

Tips:
1. The meat filling should not be too dry or too thin. Too dry will not taste good, and too thin to maintain its shape;
2. Because you need to add salt many times, you can master the amount of salt according to your taste;
3. Steam in a pot on high heat for 20 minutes.