Stewed Pork Ball in Brown Sauce in brown sauce
2024-12-04 03:00:06 2184
The key to making delicious lion's head lies in the seasoning and stirring of the meat filling. Only by doing these two things well can the flavor of "lion's head" be rich and fragrant, smooth and tender, and melt in the mouth. At the same time, attention should be paid to the ratio of fat to lean in the meat filling. Generally, a fat to lean ratio of Sanqi is more suitable, but it can also be adjusted according to personal preferences.
Details of ingredients
Technique
Steps to make Stewed Pork Ball in Brown Sauce in brown sauce
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1. Choose pork filling with a fat to lean ratio of 37.![]()
2. Add 100 grams of scallion ginger water in several portions and stir well until it is strong.![]()
3. Season with salt, pepper, a little white sugar, chicken powder, oyster sauce according to your taste, and then stir well.![]()
4. Add an appropriate amount of corn starch.![]()
5. Then beat it thoroughly in one direction again, making it a very muscular "meat lump".![]()
6. Take a quarter of the meat filling and repeatedly beat it with both hands to make a "lion head" raw material.![]()
7. Fry the green clay in a hot oil pan until it turns amber, then remove and set aside for later use.![]()
8. Leave the bottom oil in the pot, stir fry scallions and ginger until fragrant, and add cooking wine.![]()
9. Add an appropriate amount of oyster sauce.![]()
10. Bring water to a boil, add an appropriate amount of salt and chicken powder for seasoning, and add the fried lion head.![]()
11. Burn over low heat for 20 minutes.![]()
12. You can turn off the fire.![]()
13. Remove from the pot and put on a plate, placing a few green leafy vegetables.![]()
14. Bring the soup in the pot to a boil again, pour in the starch and thicken it with water.![]()
15. Pour the sauce into the plate and garnish, then serve to taste.
