Lion head is known as one of the three Huaiyang steaks: lion head, fish head, pig head
Speaking of which, this is the first pot of lion heads in my life. I always thought that lion heads were very troublesome before, but after making them yesterday, I found that it was just that. The troublesome time was all on the chopping board.. It's much easier to actually stew.
Hehe, there is another very interesting story after it was done. I originally made 6 lion heads. I only took two for the convenience of taking pictures. Took photos... Then chatted with Weiwei on MSN while changing photos. Suddenly, I said to her: No, I want to take another photo. I think my previous photos are pornographic... haha.
Want to see the erotic version of lion heads? Finally, look at the photo
Crab yellow lion head
Recipe Recommendations
- salty and fresh
- grilled
- several hours
- ordinary
Steps for Crab yellow lion head
1
Slice the onions with a diagonal knife, slice the ginger, place them in a bowl, pour in clear water, soak some, and make onion and ginger water for later use. Cut the carrot into small particles for later use, and cut the water chestnut into particles, slightly larger than the carrot.
2
Cut the fat meat into pomegranate grains, which are grains as big as pomegranate seeds. Don't chop it into meat filling, otherwise you will definitely not be able to make a delicious lion's head.
3
Lean meat can be frozen first, and it will be easier to cut when it is hard. Cut slices first, then change strips, finally change into pomegranate grains, then place them, wait for all the water to be cut open, and stamp them roughly several times. Don't chop it up until it is as thin as meat filling. Finely cut and roughly chop is the essence of a lion's head.
4
Stir the fat and lean meat grains together. If it is frozen meat, be sure to wait for the water to completely melt out before proceeding to the next step-draw water from the meat. Pour water into the meat filling and stir slowly. Usually, half a pound of water is best eaten. Be sure to add water slowly and stir the pork very smoothly before you can add half of the carrots and all the water hooves and stir evenly.
5
Add 2 tablespoons of porcelain starch and 2 tablespoons of porcelain water to make starch water.
6
Add 1.5 teaspoons of cooking wine, 1 teaspoon of sugar, and 2 teaspoons of salt to the pork filling, and stir well. Then add starch water in portions and stir vigorously (be sure to stir by hand...), If you feel that the stirring is not strong enough, it means that there is not enough salt. You can add a little more and continue to stir. Note: Be sure to stir while beating the meat filling. The minced meat finally appears, and it is beaten.
7
It's best to use casseroles, so I made 6 casseroles and used two casseroles. Spread the bottom of the casserole with washed cabbage leaves. Take the meat paste and make it into an oblate meatball the size of your palm. When patting meatballs, you must dip your hands in water, and you must constantly beat the balls alternately with your left and right hands until the appearance of the meatballs is even.
8
After putting the meatballs in place, pour cold water along the edge of the pan until the meatballs are basically covered.
9
Finally, cover the surface with a layer of cabbage leaves. This layer of cabbage leaves must not be missing, mainly to keep the atmosphere in check. Then cover, bring to a boil over high heat, and turn to low heat to simmer for 2 hours before serving.
10
Shanzhai crab roe-stir-fry the remaining carrot grains in an oil pan until they are done. Put out oil control.
11
Wash the small rapeseed, blanch it in hot water until it changes color, and then put it in cold water to cool.
12
Fish out the lion's head and sprinkle it with carrot grains on top to pass off as crab roe. Decorated with rapeseed on the side. I won't say much about this picture... Later, I quickly changed it to one.