There will be fat and lean meat with water chestnuts, eggs and other ingredients, made into meatballs.
The subs, first fried and then cooked, the smell of the nose after the pan, just smell it!
It’s a great way to whet the appetite, and the mellow, rich meat and juices are super delicious.
The family is a big eater and always asks me to make him braised lion!
The head, well, it’s really edible. He can eat 4 meatballs a meal like that.
fresh soy sauce
|half a teaspoon|
light soy sauce
dark soy sauce
white granulated sugar
|two large bowls|
How to make braised lion’s head
Pork shank shredded and minced, to be fat and lean, not too lean, small onion cut into segments, ginger soaked in water, lotus root segment peeled and cut into small dice
Reserve the wine and fresh soy sauce.
Add all the ingredients for the meatballs to the ground meat, I don’t like ginger, so I only used the soaking water, if you like ginger, you can ginger shredded soaked in water, and then all add to the ground meat, stirring in one direction to get up the strength.
Add the starch and pepper and keep stirring in the same direction to get the power going
Stir in the finished meat sauce
In a frying pan over medium-low heat, take a ball of mincemeat, alternate rubbing it with your left and right hands for a bit of pressure, then fry it in the frying pan.
Fry the balls on low heat until they are golden brown, about 3-5 minutes.
250g of pork makes 4 large meatballs ^_^
In a pan with a little oil, add the soaked ginger and a little green onion and stir-fry to taste.
Add two large bowls of water, 30g light soy sauce, 15g dark soy sauce and a little sugar and bring to a boil.
Add the fried meatballs and cook on low heat for about 50-60 minutes
Wash, blanch and cook vegetables.
Cook the meatballs for 50-60 minutes, with about 1/3 of the water remaining to serve.
Thicken the rest of the sauce with a little starch.
Pour the thickened sauce over the meatballs for an attractive color.
I’m drooling already
Hurry up and eat one