Stewed Pork Ball in Brown Sauce in brown sauce

1. Prepare ingredients.

2. Wash quail egg white in water, boil in a pot, and peel off the shell with supercooled water.

3. Mash the meat into minced meat.

4. Peel and chop the horse hooves.

5. Put the meat in a bowl and add eggs, chopped scallions, minced horse hooves, breadcrumbs, soy sauce, salt, and yellow wine.

6. Stimulate in the same direction.

7. Wear disposable gloves, put a proper amount of meat stuffing on your hand, then put quail eggs into the shape of Rice-meat dumplings, and then beat the meatballs back and forth with your left and right hands for several times to exhaust air and make them stronger.

8. All completed.

9. Pour a proper amount of oil into the pan, heat it to 80%, and then put in meatballs.

10. Fry until the appearance is golden yellow (the oil should be at a higher temperature, and the Rice-meat dumplings can be quickly shaped after being put into the oil pan, which is not easy to spread).

11. Pour out the oil in the pot, add fried meatballs, water, soy sauce, soy sauce, rock sugar, rice wine, cinnamon, fragrant leaves, peppers, anise and salt into the pot, and boil it over high heat.

Turn down the heat for about 30 minutes until the juice is quickly collected and the heat is turned off.