Braised Pork Balls in Gravy Sauce

Braised Pork Balls in Gravy Sauce

Introduction:

"Si Xi Wan Zi" is one of the classic representative dishes of Shandong cuisine. It's called "Si Xi Wan Zi". It's not only a home-made dish, but also a very common feast dish in Shandong area

Production steps:

Step 1: cut scallion into powder; cut ginger into 3 pieces for standby, and cut the rest into powder;

Step 2: peel the water chestnut and cut it into small pieces;

Step 3: put 1 teaspoon of raw soy sauce, 1 teaspoon of old soy sauce, 1 teaspoon of cooking wine and 2 teaspoons of clean water into a small bowl, stir well and set aside;

Step 4: cut the lean meat into pomegranate sized grains;

Step 5: cut the fat meat into smaller pieces than the lean meat;

Step 6: mix the fat and lean meat, and add a small amount of water for many times. While adding, stir in the same direction until 3 tablespoons of water are added, until the meat is strong;

Step 7: add the eggs and stir evenly along the original direction;

Step 8: add 1 tsp of green onion, ginger, white pepper, 1 / 4 tsp of salt, 2 tsp of cooking wine, 1 tsp of soy sauce, 1 tsp of sesame oil, 2 tsp of dry starch, and water chestnut, and stir evenly in the same direction;

Step 9: put on disposable gloves (it's ok if you don't wear them, wash your hands clean), take a proper amount of meat stuffing to form a ball, and toss at least 10 times between your hands to make the ball more compact.

Step 10: a total of six balls (originally wanted to do four, it is too big, had to change six), pay attention to the size of the basic consistency can be;

Step 11: start the oil pan and heat it to 70%. Add the balls and deep fry until the surface is golden;

Step 12: pick up the balls and drain the oil;

Step 13: put the meatballs into the steaming pan, pour on the sauce, steam in the steamer, steam over high heat for 30 minutes, and steam thoroughly;

Step 14: lay lettuce leaves in the container and put the steamed balls on the plate;

Step 15: restart the oil pan and saute ginger slices with the bottom oil of fried balls;

Step 16: add the original soup of steamed meatballs and bring to a boil;

Step 17: thicken with proper amount of starch;

Step 18: pour the sauce on the balls.

Materials required:

Pork: 400g

Water chestnut: 3

Lettuce leaves: moderate

Scallion white: 1 segment

Ginger: 1 small piece

White pepper: 1 tsp

Salt: 1 / 4 teaspoon

Cooking wine: 1 tablespoon

Raw soy sauce: 1 teaspoon

Sesame oil: 1 tablespoon

Dry starch: 2 teaspoons

Egg: 1

Water: 2 tbsp

Old style: 1 tablespoon

Edible oil: right amount

Ginger slices: 3

Starch: appropriate amount

Note: 1. Use fresh pork, seven thin and three fat, slightly frozen to a little hard before cutting. When cutting, be patient and careful. First cut the meat into pieces, then cut it into strips, and then change the knife into pieces. 2. Stir the meat stuffing and add seasonings in the same direction. If the direction is wrong, the meat stuffing will be scattered, and the result is that the meatballs will turn into meat dregs. 3. When frying the meatballs, the oil temperature is slightly higher, as long as they are deep fried to a certain shape, there is no need to fry them thoroughly. 4. The final watering is relatively simple. If you are not afraid of trouble, you can add some Auricularia auricula, mushrooms, winter bamboo shoots and so on. 5. You can make more meatballs at one time and put them in the refrigerator for freezing. It's very convenient and delicious to stew cabbage and lotus root.

Production difficulty: ordinary

Process: steaming

Production time: three quarters of an hour

Taste: salty and fresh