Stewed Pork Ball in Brown Sauce

Stewed Pork Ball in Brown Sauce

Introduction:

"Braised lion's head in brown sauce, rich and thick in taste, delicious and appetizing. Put a quail egg in it, it tastes more rich. "

Production steps:

Step 1: the raw material diagram is shown in the figure above.

Step 2: mix minced meat with ginger and chives.

Step 3: minced meat with salt and oyster sauce, pepper, bread bran, starch, cooking wine, an egg, stir clockwise.

Step 4: grab it, drop it between the two hands, press it flat, put a quail egg, and then drop it back into a smooth round shape.

Step 5: put the lion's head into 80% hot oil and fry it for 2-3 minutes.

Step 6: fried lion's head.

Step 7: put water in the pot, rock sugar, ginger slices, 1 tbsp of soy sauce, 1 / 3 tbsp of soy sauce, 3 tbsp of cooking wine, half a bowl of broth, boil.

Step 8: put the lion's head in and simmer for half an hour.

Step 9: close the juice and thicken, then add some monosodium glutamate.

Materials required:

Minced meat: moderate

Quail eggs: moderate

Eggs: right amount

Starch: right amount

Starch: appropriate amount

Bread crumbs: right amount

MSG: right amount

Soy sauce: moderate

Rock sugar: right amount

Oyster sauce: right amount

Chives: right amount

Ginger: moderate

Salt: right amount

Old style: moderate

Note: 1. We need to finish collecting the juice. I want to eat it the next day, so I have to go back to the pot and heat it up. It's not completely dried. 2. The lion head should be smooth and tender. Don't add too much starch. Put some bread bran to make the taste soft. 3. Don't put salt when you burn lion's head. 4. Step 3: make sure to stir more until you find it hard to stir.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: salty and fresh