Lion's head is one of the most popular Huaiyang dishes.
Lion's head is big meat in Yangzhou dialect, and it is called "big meatballs" or "Sixi meatballs" in northern dialect. The pork rib meat of Fat Seven and Lean Three is chopped into pomegranate grains and made into meatballs. After stewing over low heat, the fat meat on the surface of the meatballs is mostly melted but not all melted. The lean meat appears relatively convex, giving people a feeling of rough hair. It feels like a lion's head because the meatballs are big and the surface is rough.
braised lion head
Recipe Recommendations
- minced pork Fat and thin open 3/7
- eggs 2 only
- potatoes 1-2 a
- carrots 3 pieces
- onion appropriate amount
- cabbage appropriate amount
- yellow wine appropriate amount
- MSG appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- onion appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- starch appropriate amount
- sweet and sour
- braised
- three-quarters of an hour
- simple
Steps for braised lion head
1
Place the potatoes in a container, soak the potatoes with hot water, microwave for 15 minutes, remove the skins, and press into a paste.
2
Cut carrots, onions and onions into floral flowers.
3
Add the pork wine, soy sauce, salt, and black pepper powder, and stir evenly clockwise.
4
Stir fry the flowers of carrots, onions and onions over high heat, and stir fry until water comes out and dry (this step is important, otherwise the carrots will come out of water in the future, making the meat paste too wet and difficult to knead into meatballs).
5
Mix in the meat paste.
6
Mashed potatoes.
7
Add the mashed potatoes to the meat paste.
8
Stir clockwise.
9
Eggs.
10
Beat the eggs into dry starch (more dry starch was needed, but I added less, which made the meatballs a little wet).
11
Stir clockwise to form a whole egg paste, pour the egg paste into the meat paste, add appropriate amount of salt, monosodium glutamate and soy sauce, and stir clockwise vigorously. Put in the refrigerator and marinate for half an hour.
12
Squeeze it into meatballs.
13
Individuals should be bigger so that they can look like lions.
14
。。。。。
15
Roll the meatballs in starch to shape so that they will not easily disperse when frying.
16
Put the oil in the pan and heat until it is 70% hot. Add in the meatballs and fry them for about two minutes until the skins are solidified. Adjust the heat to medium to medium heat and continue frying for 2 or 3 minutes.
17
I fried about 18 of them, cooked them for 8 nights, and stored the remaining 10 in the refrigerator for next use.
18
Add salt, monosodium glutamate, and soy sauce to the pork ribs stock (without stock, you can also use water), and bring to a boil over high heat.
19
Turn to low heat and simmer for half an hour.
20
Flip the meatballs several times.
21
Finally add sugar, thicken, and collect the juice over high heat.
22
Cut cabbage into long strips, boil over salt water over high heat, take out of the pan, and spread on the bottom of the plate.
23
The lion's head is placed on the cabbage.
24
Drizzle the remaining sauce in the pan on the lion's head.