One Bite of Mini Lion Head-----small Meatballs with Sauce

Name: One Bite of Mini Lion Head-----small Meatballs with Sauce
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Pork leg; Some Choy Sum; Some Green onion ginger; Some Water starch; 2 tablespoons Da Xi Da Barbecue Sauce; 2.5 teaspoons salt; 1/2 teaspoon White pepper; Some Chicken Essence; Some Soy sauce

by Poetic heart

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

2

I have been "absent from school" for several days because of illness, and it is much better now. Thank you friends for your concern!
The sisters came to play with their babies a few days ago. The children stayed together every day. They ate, slept, watched TV..., they all stuck together, sometimes it was so good, they fed each other everything they ate Go, sometimes you can fight for the difference between a melon seed, and you will cry and laugh at one time. The home is like a small kindergarten, very lively.
Our sisters are sitting together, making tea and chatting, while paying attention to the "situation" of the little guys. Looking at the picture in front of us, it is as if we have seen us when we were young. Noisy.
We spend the most time every day making various meals and snacks for the little guys. At night, when the children are asleep, the three of us lie together, chatting about the past, parents, family, children, and the future. ....., talking to 00, talking to 01, talking to 02, there are always so many words that can't be finished.
This is a very mini meatball, one bite is just right, the children like it very much, and it is eaten up with the choy sum. By the way, I haven't taken the camera for several days, and I'm unfamiliar with taking pictures. I don't feel good about shooting horizontally and vertically. "

Ingredients

400g Pork Leg
Some Choy Sum
Some Green Onion Ginger
Some Water Starch
2 tablespoons Da Xi Da Barbecue Sauce
2.5 teaspoons Salt
1/2 teaspoon White Pepper
Some Chicken Essence
Some Soy Sauce

One Bite of Mini Lion Head-----small Meatballs with Sauce

1. Main ingredients: pork and choy sum.

One Bite of Mini Lion Head-----small Meatballs with Sauce recipe

2. Chop the pork into minced meat, add the chopped green onion and ginger, add 2 tablespoons of Daxi Da barbecue sauce and stir well, then add an appropriate amount of water, starch, and stir well. (Because the barbecue sauce is more complete, so there is no need to add other seasonings)

3. Make small balls one by one and put them on a thinly oiled dish. (Apply a layer of oil to the bottom of the plate to prevent the meatballs from sticking to the bottom)

4. Heat up the pan and heat the oil. Now the oil is 60% hot and the meatballs are fried and cooked.

5. Remove the cooked meatballs. When the oil in the pan continues to heat up to 80% hot, add the meatballs and re-fry them for about 30 seconds until the surface is golden and remove the oil to control.

6. Pour out the oil in the pot, add some broth or water, boil, add the meatballs, add 1/2 teaspoon of salt, white pepper powder, and light soy sauce, cook until delicious, add a little chicken essence when the right amount of broth remains , Then thicken the starch with water, and pour a little oil in the last.

7. When the meatballs are being boiled, boil an appropriate amount of water in a separate pot, add 1.5 teaspoons of salt and a little cooking oil, add the cabbage heart, blanch them, and place them on the side of the plate.

8. Put the cooked meatballs in the middle of the dish with the cabbage heart, and just drizzle them with gorgon sauce.

Tips:
Poetry heart phrase:

1: Because the flavor of the barbecue sauce is relatively complete, you don't need to add too much seasoning when marinating the bottom flavor of the minced meat.

2: If you like dark red meatballs, you can add some light soy sauce to the minced meat to make the meatballs darker in color.

3: Spread a thin layer of oil on the plate where the meatballs are placed, so that the bottom of the meatballs will not stick to the plate, and they can be easily moved to the pan when they are fried in the pan.

4: When blanching vegetables, add a proper amount of salt for the bottom taste. Adding a little oil can make the color of vegetables brighter.

5: After mixing the glass gorgon, pour a little oil into the dish to make the gorgon juice brighter.