Stewed Pork Ball in Brown Sauce

Braised lion head is a famous dish in Huaiyang. It is well-known whether braised or steamed. There are many famous hotels in Nanjing. This dish has a high popularity and attracts a large number of foreign tourists to taste it. A good lion’s head is fat and thin. The meat is ruddy and shiny. With green vegetables, bright colors and pungent fragrance, it can arouse appetite. The mellow meat and juice are irresistible top delicacies.

Directions

Step 1

Chop pork into small diced meat as big as rice, peel lotus root, wash and rub into Rong

Step 2

Put the diced meat into the container, add chopped green onion and ginger, cooking wine, soy sauce, salt, 1 tablespoon sugar, egg white and starch, and beat the meat filling in the same direction until it is strong

Step 3

Pour the lotus root into the container and mix well with the meat filling along the previous mixing direction

Step 4

Take some meat stuffing, wrap a cooked duck egg yolk and rub it into a large meatball weighing about 200g

Step 5

Heat an appropriate amount of oil in the pot until 60% hot. Deep fry meat balls until the surface is golden. Remove and drain the oil

Step 6

Add proper amount of water into the pot, add star anise and cinnamon, transfer in old soy sauce and 1 / 4 teaspoon sugar

Step 7

Put in the fried meatballs, boil over high heat, turn to low heat to stew until the soup is less, then take out the meatballs, mix in water starch to thicken, and boil the soup until thick

Step 8

Boil the water in the pot, add a small amount of salt, blanch the rape, take out the drain and put it on a plate