Foodabc Chinese cuisine Huaiyang Cuisine

Stewed Pork Ball in Brown Sauce in brown sauce

2024-09-23 02:59:25 1971

Stewed Pork Ball in Brown Sauce in brown sauce is a dish we often eat on the dinner table on New Year's Day. It is also called Sixi meatball, which means good luck. The rich aroma of meat chunks and juice is an irresistible top-notch delicacy. The mellow aroma is strong, the meatballs are soft but not rotten, soft and delicious, fat but not greasy, and melt in the mouth. The meat is fresh and tender, with a fragrant and mellow taste. Fat and thin, with a rosy and shiny complexion, paired with emerald green vegetables, the bright colors and pungent aroma arouse the appetite just by looking at them. The rich and fragrant meat chunks and juices are irresistible top-notch delicacies.

Details of ingredients

pork500 grams
Horseshoe200 grams
Xiao Qingcai100 grams
egg white1 unit

Technique

difficultybeginner
workmanshipBoil for a while
tastesalty and savory
timean hour

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

1. After cleaning the pork, remove the fascia and cut it into small pieces.
2. Put the sliced pork into a blender cup.
3. Cover the lid and the feeding port lid.
4. After connecting the power, turn on the start switch and slowly rotate the speed change button of the wall breaking machine to the right to increase the mixing speed.
5. After grinding, take out the meat.
6. Peel the horse hooves and cut them into small pieces (this doesn't need to be twisted together, otherwise it will be too crushed and have a bad taste).
7. Put it into the meat filling and mix well. Then add the seasoning and mix well.
8. Add another egg white and stir well.
9. Then slowly add water and stir the meat vigorously in one direction.
10. Take a spoonful of mashed meat with a spoon, beat it in the palm of your hand, and then scoop it up five or six times to make a smooth Rice-meat dumplings.
11. Blanch the washed bok choy in a pot.
12. Take it out and lay it on the bottom of the dish.
13. Pour oil into the pan that can cover the Rice-meat dumplings. Gently put the prepared Rice-meat dumplings in.
14. Fry until golden brown and remove.
15. Leave a small amount of bottom oil in the pot, add soy sauce, oyster sauce, cooking wine, sugar, and water to make a suitable salty and light soup.
16. Put in the fried lion head, bring it to a boil over high heat, then reduce the heat and simmer until it is fully cooked. The broth is almost completely drained, and before serving, pour in water starch to thicken the sauce.
17. Remove from the pot and place on a plate lined with small vegetables.