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. "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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