Foodabc Chinese cuisine Huaiyang Cuisine

Stewed Pork Ball in Brown Sauce in brown sauce

2024-08-06 14:59:39 11645

Stewed Pork Ball in Brown Sauce, also called Sixi meatball, is a famous Huaiyang dish. Mix fatty and lean meat with ingredients such as water chestnuts and shiitake mushrooms to make meatballs. Fry them first and then boil them. The pungent aroma of the meatballs stimulates appetite just by smelling them. The rich and fragrant meat chunks and juice are super delicious.

Details of ingredients

pork500 grams
Water chestnut8
lentinus edodes5 flowers
rape7 trees
Eggs1 unit
Oyster sauce15 grams
Light soy sauce15 grams
Huangjiu15 grams
starch10 grams
water30 grams
Oyster sauce15 grams
Old smoking15 grams
Light soy sauce15 grams
Gao Tang500 milliliters

Technique

difficultyintermediate
workmanshipStew
tastesalty and savory
timeThree hours

Steps to make Stewed Pork Ball in Brown Sauce in brown sauce

1. Main ingredients: pork, water chestnuts, mushrooms, rapeseed, etc. Chop pork into small pieces, peel off water chestnuts and chop them into small cubes, cut shiitake mushrooms into cross shaped knives, and chop scallions and ginger into small pieces.
2. Meat filling seasonings: eggs, oyster sauce, etc.
3. Soup seasonings: broth, scallions, oyster sauce, scallions and ginger, etc. Chop scallions and ginger into small pieces.
4. Bring the water to a boil in the pot, add a small amount of oil, add salt, blanch the rapeseed, and remove.
Add 5.30 grams of water to the meat filling spoon by spoon, stir the water into the meat filling each time until there is no excess water visible, then add the next time until no water can be mixed in. Add salt and stir the meat filling in one direction. Add the meat filling seasoning and stir well.
6. Add chopped scallions and ginger, water chestnuts, and stir well. Mix and match the meat filling, take a fist sized piece of meat filling, and toss it back and forth in your left and right hands dozens of times to make the meat filling naturally clump together.
7. Oil pan 7 is mature, put in Rice-meat dumplings, deep fry until golden brown, and remove.
8. Leave bottom oil in the pot, stir fry chopped scallions and ginger slices, and add mushrooms to stir fry.
9. Add stock, Rice-meat dumplings, oyster sauce, soy sauce, soy sauce, white granulated sugar, and boil.
10. Simmer on low heat for 30 minutes. When the soup is thick, turn to high heat. Pour the soup on the Rice-meat dumplings repeatedly to collect the juice.
11. Take out Rice-meat dumplings and put them on a plate with rape and mushrooms.