Braised Pork Balls in Gravy Sauce-You Are Foodie

By lionel
24

Braised Pork Balls in Gravy Sauce

Main Ingredients

Auxiliary Ingredients

1. add an appropriate amount of seasoning to the minced meat and stir it in one direction, then add the water chestnut minced (it is not necessary to cut it too finely, but it is better to have a sense of granularity) to adjust the taste, and then beat the minced meat by hand to make it stronger;2. take out a ball of minced meat, put boiled quail eggs in the middle, and keep pouring them around with your left and right hands. If the middle is sticky, stick some water or oil on the surface of your hands until the balls are smooth; Heat the oil in the wok. When the oil is cooked to seven layers, put it into the ball and fry it. Fry it until golden and then take it out for standby;3. Leave a little oil in the pot, add green onion, ginger and big stuff to explode until fragrant, then put in the balls, add an appropriate amount of water, soy sauce, cooking wine and red koji rice (mainly for color matching), cook them over low heat for 30 minutes, and cook the balls until they are nine mature;4. finally, add some oyster sauce, collect the juice over a high fire, remove it, put some raw leaves on the bottom, add an appropriate amount of Lake powder to thicken the remaining soup, pour the thicken juice on the balls, and decorate them with copper coin shaped carrots.

Step 1 . Add an appropriate amount of 1 egg, salt, ginger, pepper and starch to the minced meat, and stir it vigorously in one direction;

Step 2 . Add an appropriate amount of water chestnut powder and stir it in the direction just now;

Step 3 . Then beat the meat stuffing with your hands to make it stronger;

Step 4 . Next to a bowl of water, take out a meat ball, put a boiled quail egg in the middle, and wrap it;

Step 5 . Turn your left hand to your right hand and keep turning around. If it's a little sticky in the middle, you can stick some water with your hand until it forms a smooth ball;

Step 6 . Heat the oil in the pot, and when it is 60% or 70% hot, put it into the balls just made of dough and fry them;

Step 7 . Deep fry the balls until the surface is golden and then take them out;

Step 8 . Put a little oil in the pot, add onion, ginger, star anise, cinnamon and fragrant leaves, and stir fry;

Step 9 . Stir fry the flavor and put it into the freshly fried balls;

Step 10 . Then add an appropriate amount of boiled water, raw soy sauce, cooking wine and a little Monascus rice;

Step 11 . Boil over high heat, cover, turn to low heat, and cook for 30 minutes;

Step 12 . Fish out large grains of ginger, onion, garlic and other sundries;

Step 13 . Then add a little oyster sauce, open the fire, and take out the meatballs after the juice is collected in the fire;

Step 14 . Take out the meatballs after collecting the juice in high fire, and add an appropriate amount of water starch to thicken the remaining soup;

Step 15 . Pour the sauce on the balls;

Step 16 . Finally, put some carrots made into copper coins to decorate.

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