Stewed Pork Ball in Brown Sauce

Stewed Pork Ball in Brown Sauce

Introduction:

"The braised lion head I made has a special image. I'm lazy. I didn't pinch the ball well and it cracked. But it tastes good. Ha ha..."

Production steps:

Step 1: chop up the meat.

Step 2: stir the steamed bread with ginger and salt.

Step 3: knead into balls and fry them in oil pan.

Step 4: fry until the appearance is yellow and take out.

Step 5: add water to the pot, put in the fried meatballs, soy sauce, red pond, green onion, ginger and salt, simmer for 1 hour on low heat, add cabbage and simmer for another 20 minutes when it is almost out of the pot.

Step 6: cabbage soft rotten can be out of the pot, put the cabbage to the edge, put the lion head in the middle, pot soup hook a little starch, pour on the top of the dish.

Step 7: eat the soft lion's head

Step 8: eat the soft lion's head

Materials required:

Minced meat: 250g

Onion: one tree

Ginger: right amount

Starch: right amount

Old style: moderate

Salt: right amount

MSG: right amount

Cabbage: moderate

Brown sugar: right amount

Note: 1. When kneading the meatballs, you must beat hard several times, otherwise it will spread easily when stewing. 2. The meat must be stirred vigorously. 3. The steamed bread must be put, otherwise the meatballs will be hard and not delicious. 4. Adding some lotus root powder is more delicious

Production difficulty: ordinary

Process: firing

Production time: one hour

Taste: onion