Stewed Pork Ball in Brown Sauce-You Are Foodie

By Brook
98

Stewed Pork Ball in Brown Sauce

The weather in the north is getting colder and colder. At this time, we should all stick to the fat. Then we'll have a hard dish. Let's make it more homely. Have a big bite. "

Main Ingredients

water chestnut 10
egg white A moderate amount of
pepper appropriate amount
Five flower meat filling 500G

Auxiliary Ingredients

Thirteen Fragrances appropriate amount
Octagonal appropriate amount
Cinnamon bark appropriate amount
salt A moderate amount of
Raw smoking appropriate amount
Presbyopia appropriate amount
starch appropriate amount
Baby Cabbage 1/2

A little water chestnut is added to the meat filling. It tastes very good. It is waxy and crisp. Kiss, try it. It's good.

Step 1 . Chop pork stuffing, add water chestnuts in the middle, chop onions and ginger, then add thirteen spices, a little starch, salt, egg white, soy sauce, water, and stir vigorously in one direction.

Step 2 . According to personal preferences, after saving into a circle, 60% hot oil, put the saved balls into the pot and fry until the surface is golden.

Step 3 . Fried balls.

Step 4 . Another pot, pour a little oil, add pepper, star anise, cinnamon saute until fragrant, then add onion and ginger.

Step 5 . Put in the fried balls.

Step 6 . Pour in hot water. The water doesn't need to overflow the balls, according to personal conditions. Put more soup if you like.

Step 7 . After the pot boils again, add a few drops of soy sauce and color it, and add a little salt. Turn the balls in the middle for a few times and burn them for 15 to 20 minutes.

Step 8 . After 15-20 minutes, put the balls into the plate first, and put the baby dish with boiled water on it in advance. Add a little water starch to thicken the remaining soup in the pot over high heat. Pour it on the balls.

Step 9 . A braised lion's head is finished.

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