Tips for homemade braised pork balls

Home-cooked braised pork balls, the steps are very simple, you will know at a glance!

Lead: Braised pork balls are very popular home-cooked dishes. They taste salty and delicious. It's really a good meal.

Speaking of pork balls, the most famous one is braised lion head, which can be a state banquet-level dish and often appears at state banquets. Authentic braised lion head is more particular. Like the choice of meat, you must choose fat and thin. If time permits, it is best to chop the meat yourself instead of buying it directly. The ratio of lean meat to fat meat is usually 7: 3 or 8:2. In addition to the choice of meat stuffing, cooking containers are also particular. It is best to choose casserole. Don't underestimate the container. The taste cooked in different containers will also be very different.

This meatball made today is very similar in shape to the braised lion's head, but the method is much simpler than the lion's head. It does not need to be fried or simmered in a pot for a long time, so it is especially suitable for home production. This meatball should be regarded as an improved version of braised lion's head. It can be cooked in an iron pot, and the method is not so particular, but it tastes super good, and it is full of fragrance, and the more you eat it, the more fragrant it becomes. I have no appetite in summer, so I can't get excited. Try to cook this dish, it will definitely make your appetite.

Composition:

180g minced meat, 30g raw flour, a little Jiang Mo, a little chopped green onion, a little minced garlic, 6g salt, 6g chicken powder, 5ml soy sauce, 5ml cooking wine, 5ml starch, 2g sugar, 2g white pepper powder, 2g allspice powder and an appropriate amount of edible oil.

Exercise:

1. Wash a piece of pork that is fat and thin, cut it into large pieces, put it in a cooking machine, add a proper amount of shredded ginger, and beat the pork into paste. If there is no cooking machine, it will taste better with a knife.

2. Put the minced pork into a deep bowl, add a proper amount of salt, a little pepper, a teaspoon of soy sauce, a little sugar, a little cooking wine and a proper amount of chopped green onion, and stir evenly in one direction.

3. Add two spoonfuls of chicken soup and stir evenly in one direction with chopsticks. Chicken soup can also be replaced by broth such as bone soup, otherwise it can be replaced by water. Then grab the meat stuffing by hand and beat it for 1 min, so that the meatballs will not crack easily. After beating, add a spoonful of corn starch and proper amount of peanut oil and stir well again.

4. Stir in one direction with chopsticks. You can add a small amount of water twice and drop a few drops of sesame oil in the middle, even without sesame oil, so that the meat can fully absorb water and get lubrication. Stir for about 5 minutes until the meat is pulped. The meatballs made in this way are tender, smooth and juicy, and then they are allowed to stand for 65,438+00 minutes, and the meat is vigorously tossed and then rounded. This function is to make meat delicious.

5. Pour in half a pot of oil. When the oil temperature reaches 80% to 90%, add pork stuffing and fry until cooked. Once, fry three times. The first time, you must fry in a big fire to feel crispy outside and tender inside. The second time, you need to fry it in medium heat. At this time, it needs to be fried inside, so the fire can't be urgent. For the last time, fry the outer layer of the torch deeper and you can take it out for later use.

6. Next, adjust the juice, add a little base oil, mince onion, ginger and garlic into a wok, add soy sauce and soy sauce, add water, bring to a boil, add sugar, salt and thirteen spices of Wang Shouyi after the water boils, pour in the fried meatballs, stir fry for a few times, and finally add a little starch to thicken the meatballs, and serve. Finally, sprinkle chopped parsley pieces on the meatballs as an ornament.

Tip:

1, prepare the meat stuffing, add a proper amount of water, and stir until it is thick and tastes Q-elastic, not too dry. It is best to choose 3 fat and 7 thin front leg meat. Pure lean meat is not delicious. You can chop the stuffing yourself if it's not too much trouble. You don't have to chop so much, you can keep the graininess and make the meatballs more elastic.

2. Steaming meatballs in advance and frying them with starch can prevent the fried meatballs from spilling hot oil.

3, add sugar to the sauce, the soup will soon become sticky, pay attention to avoid burning.

4. I don't like that the color of braised dishes is too heavy, and soy sauce is added in the flavor juice.