Braised lion's head in brown sauce is a classic Huaiyang dish. It's very popular with the general foodies. Today's braised baby lion's head is more suitable for children to eat. One bite at a time. It's convenient and delicious. -
Step1:Add an egg, minced bread, some cooking wine, sugar, salt, oyster sauce and pepper powder to the pork stuffing. Stir until it is thick and strong.
Step2:Heat the oil to 60%.
Step3:Mash the meat into balls of the right size.
Step4:Put in the oil pan in turn. Pay attention to use a shovel to shovel the bottom of the pan to avoid the meat sticking.
Step5:Put in all the balls and turn to medium low heat.
Step6:Fry until the surface is yellowish and then fish out.
Step7:In another pot, pour in the soup, onion and ginger, soy sauce, soy sauce, cooking wine, sugar and oyster sauce. Turn the heat to a low heat and cover for 5 minutes.
Step8:Put in the washed vegetables. Cook until the vegetables are done. Leave half of the soup.
Step9:Take it out and put it on a plate. Pour the soup on it.
Step10:It's delicious.
Step11:Together.
Step12:Finished product
Step13:Finished product
Cooking tips:1. Adjust the specific amount of seasoning according to your own preference. 2. Deep fried meatballs can be used in milk pot, which is more fuel-efficient. 3. If you don't like frying, you can steam the meatballs. However, the meat filling should be slightly dry for molding. There are skills in making delicious dishes.