meat ball with soy sauce

material

Minced pork, green cabbage core, water chestnut, whole wheat toast, spring onion ginger, egg,

Seasoning: cooking wine, salt, soy sauce, sugar, sesame oil


practice

1 Chopped shallot and ginger, break up the eggs, and add to the minced meat together;

2 Add cooking wine and salt to the minced meat and stir vigorously in the same direction until it is sticky;

3 Peel and chopped water chestnuts, chopped whole wheat toast (whole wheat toast is here), add to the minced meat together and stir well;

4 Scoop a large spoonful of stuffing in the palm of your hand, gently knead it into a ball and pat it back and forth between the palms to expel the internal air. Make the lion head firm.

5 After the wok heats up, add oil to heat up, put the meatballs on medium heat and fry until the surface is golden yellow to filter out the excess oil;

6 Add soy sauce, white sugar and appropriate amount of water, cook over low heat until the taste is clear, and then drizzle with sesame oil to fill the plate;

7 Wash the vegetable cores, take another pot of boiling water or broth, add oil and salt after the water is boiled, and boil the vegetable cores around the lion's head.