A big meat dish with connotation

A big meat dish with connotation

Introduction:

Production steps:

Step 1: put all the marinade ingredients into the pot, bring to a boil over high heat, turn down the heat and continue to cook for 30 minutes, then turn off the heat, and take out the scallions to make the marinade.

Step 2: put pork stuffing into a bowl, add onion and ginger powder, five spice powder, sesame oil, chicken essence and flour, stir in one direction until strong, and divide into 12 parts.

Step 3: coat the surface of quail eggs with dry starch.

Step 4: dip a little water on your hand, take a piece of meat, press flat, and wrap it in a quail egg.

Step 5: close the mouth, knead round, that is sandwich meatballs. Complete all meatballs in turn.

Step 6: put the sandwich meatballs into the marinade, bring to a boil over medium heat, and turn to low heat to cook the meatballs.

Materials required:

Cooked quail eggs: 12

Pork stuffing: 300g

Chopped green onion: 1 tablespoon

Minced ginger: half a teaspoon

Flour: right amount

Dry starch: appropriate amount

Large material: moderate amount

Cinnamon: moderate

Zanthoxylum bungeanum: right amount

Fennel: right amount

Five spice powder: appropriate amount

White pepper: right amount

Dry pepper: right amount

Sesame oil: appropriate amount

Chicken essence: appropriate amount

Note: because the marinade is salty, there is no need to add salt and soy sauce when mixing the meat. When cooking meatballs, don't use too much heat to avoid scattering the meatballs. It's better to soak the cooked meatballs in the marinade for a while before eating them. Cool the marinade, pick out the seasonings in the soup, then pour the marinade into the plastic bag and put it into the refrigerator for freezing storage, so as to facilitate the next use.

Production difficulty: ordinary

Process: boiling

Production time: one hour

Taste: Maotai flavor