Braised Pork Balls in Gravy Sauce

Braised Pork Balls in Gravy Sauce

Introduction:

Production steps:

Step 1: add an appropriate amount of egg, salt, ginger, pepper and starch to the minced meat, and stir along one direction;

Step 2: add appropriate amount of water chestnut powder, stir along the direction just now;

Step 3: then beat the meat stuffing with your hands to make it strong;

Step 4: with a bowl of water beside, take out a meat ball, put a cooked quail egg in the middle, and wrap it well;

Step 5: pour your left hand to your right hand and keep turning around. If there is a little sticky in the middle, you can stick some water with your hand until you form a smooth ball;

Step 6: heat the oil in the pan and fry the balls when it is 60% or 70% hot;

Step 7: deep fry the meatballs until golden on the surface and then remove them;

Step 8: put a little oil in the pot, add onion, ginger, star anise, cinnamon and fragrant leaves to stir fry;

Step 9: stir fry the flavor and then add the freshly fried meatballs;

Step 10: add proper amount of boiling water, soy sauce, cooking wine and a little Monascus rice;

Step 11: boil over high heat, cover, turn to low heat and cook for 30 minutes;

Step 12: take out large grains of ginger, onion, garlic and other sundries;

Step 13: add a little oyster sauce and bring to a boil. Remove the balls after the juice is collected;

Step 14: take out the meatballs after the juice is collected by high fire, and thicken the remaining soup by adding appropriate amount of starch;

Step 15: pour the sauce on the balls;

Step 16: finally, add some carrots in the shape of copper coins.

Materials required:

Minced meat: 200g

Quail eggs: 4

Egg: 1

Water chestnut: 4-6

Carrot: Half Root

Lettuce: 1

Monascus rice: 1 teaspoon

Rock sugar: 1 piece

Star anise: 2

Cinnamon: 1 Section

Dried pepper: 3

Fragrant leaves: 2 pieces

Ginger and scallion: 3 pieces

Pepper: 1 teaspoon

Soy sauce: 2 teaspoons

Cooking wine: 2 teaspoons

Oyster sauce: 2 teaspoons

Starch: 1 teaspoon

Oil salt: right amount

Note: 1. Add appropriate amount of seasoning to the minced meat, stir it along one direction, then add water chestnut (don't cut too much, have a better sense of particles) to adjust the taste, and then beat the minced meat with hands to make it strong; 2. Take out a ball of minced meat, put the cooked quail eggs in the middle, and pour it continuously with left and right hands. When the middle is a little sticky, you can stick some water or water on the surface of your hands Oil, until the smooth surface of the ball; cooking oil, oil to seven layers cooked, down into a good ball to deep fry, deep fry until golden, then take out standby; 3 pot to take a little oil, add onion ginger and seasoning together with saute fragrant, then put into the ball, add the right amount of water, soy sauce and cooking wine, red rice (mainly for color), low heat boil 30 minutes, the ball cooked until nine mature; 4 Add some oyster sauce, take out the juice over high heat, cover with soy sauce leaves, thicken the remaining soup with appropriate amount of starch, then pour the sauce on the balls, and garnish with copper coin shaped carrots.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh