Foodabc Chinese cuisine Huaiyang Cuisine

[Jiangsu] Stewed Pork Ball in Brown Sauce

2025-02-16 14:58:50 453

Stewed Pork Ball in Brown Sauce is also called Sixi meatball. It is one of the famous Huaiyang dishes and belongs to Huaiyang cuisine. Stewed Pork Ball in Brown Sauce in brown sauce is not only delicious, but also has a very auspicious name, so it is loved by people. It is an indispensable dish at festivals or festive banquets in many places< br>

Details of ingredients

Clear water1 small bowl
ginger1 small piece
Light soy sauce2 teaspoons
minced meatAbout 500 grams
Eggs1 unit
Water chestnut6-7 pieces
Oil Maicai8 pieces
Oyster sauce1 teaspoon
Old smoking1 teaspoon
Plate oil100 grams
salt2 teaspoons
Cooking wine3 teaspoons
starch1 teaspoon
Scallion3 pieces

Technique

difficultybeginner
workmanshipburn
tasteOriginal flavor
timeThree quarters of an hour

Steps to make [Jiangsu] Stewed Pork Ball in Brown Sauce

1. Prepare the ingredients
2. Wash the plate oil and cut it into small pieces, chop the water chestnuts into small pieces, chop the scallions and ginger into small pieces, squeeze out the juice, add one teaspoon of water to make scallion and ginger juice, and set aside one egg
3. Mix minced meat, vegetable oil, and water chestnuts together, add 2 teaspoons of salt, 1 teaspoon of light soy sauce, half a teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of scallion ginger water, and 1 teaspoon of starch
4. Stir in one direction
5. Heat the oil in the pot, put on disposable gloves, knead the meat into a round ball, fry it in the pot, and turn it over again when it is formed. Fry on low to medium heat until both sides are golden brown
6. Retrieve for backup
7. Leave the bottom oil in the pan, saute the onion and ginger, pour in Taiwanese Meatballs, add 1 tsp of soy sauce, 2 tsps of cooking wine, half a tsp of soy sauce, 1 tsp of oyster sauce, 1 tsp of sugar, and 1 small bowl of water or stock (just submerge the lion's head), boil it over high heat, and simmer it over low heat for about 15 minutes
8. Add a little oil and salt to boiling water, blanch the oil, wheat, and vegetables for later use
9. Finally, gather the juice over high heat, add chicken essence, place on a plate, and pour over excess broth
10. Finished product drawings
11. Finished product drawings