Plum head
By VicentaLakin
There has always been a high level of pressure on big meatballs like the Four-Hewball Lion Head. But today's dish is a special case of big meatballs because at best it plays a role as a sidekick。
Recipe Recommendations
- pork stuffing appropriate amount
- cabbage appropriate amount
- mushrooms appropriate amount
- eggs appropriate amount
- garlic appropriate amount
- soy sauce appropriate amount
- sesame oil appropriate amount
- cooking wine appropriate amount
- pepper appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- starch appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Plum head
1
Put meat in the big bowl。
2
Mushrooms bubble。
3
Onion onions
4
The mushrooms were squeezed out of the water and cut into Ding。
5
Onions of ginger mushrooms are put in the meat, a little mixed。
6
Add appropriate sauce。
7
Add appropriate pepper chips。
8
Add a proper amount of perfume。
9
Add a proper amount of wine
10
Add appropriate biomass mixing。
11
Hit an egg, stir。
12
Put a little more oil in the pot。
13
When the temperature of the oil is 50% hot, the meat is placed into the pot with a large bellow and made of fire。
14
Prepare a garlic。
15
The croquettes turn up when they're made of gold and yellow, and all the croquettes turn over and join the garlic。
16
Maroons are made when they're on two sides. Because they're softer, they're hot, they're red, they're red。
17
The cabbage was cleaned and the leaves were roughly split into two pieces。
18
Go on, use the oil from the meatballs, and keep the garlic in it。
19
Put it in the cabbage
20
It's all fried to the point of transparency, and the surface is luminous。
21
The cookers are in another pot, preferably deeper。
22
They're all cooked up, and they're better cooked。
23
When it's cooked, put it on the cabbage。
24
Fire! Put the balls on the cabbage。
25
I'll give you the right amount。
26
And a proper amount of wine。
27
There's no cabbage with fresh water. The fire opened and stewed for five minutes, then for two hours。
28
After cooking, you can have it all night. The cabbage is transparent, it absorbs a thick fragrance of broth, and there's no oil in the balls, and the meat is looser, with a little bit of gravy and rice, not much for dinner。
29
It's delicious. Don't miss it。Plum head Make Tips
1. Due to the addition of shiitake mushrooms and scallions, there are small black spots on the meatballs. While the appearance isn't perfect, the flavor would definitely be much worse without them.
2. When pan-frying the meatballs, simply cook until both sides are done. This ensures the meatballs remain especially juicy and tender in the center after stewing. Therefore, avoid overworking the meat filling at the start; if it's too dense, it won't taste good.
3. During the initial hour of stewing, the liquid level will decrease slightly. However, if you continue to stew, the liquid will actually increase. This happens because the fat from the meatballs renders out; as you can see in the picture, the layer of oil is quite thick.