Lion's head is a very powerful meat dish in winter. Recently, he has been lazy in cooking. He cooked a large pot of meat and vegetables and poured it with a cover to solve a meal. Therefore, he added the most classic combination of potatoes and carrots to today's Lion's head. Now the new potatoes are very delicious. They are washed and cooked directly without peeling them. The taste of potatoes is particularly strong.
It's private. In fact, I still have the base soup from the braised pork I ate two days ago. It's just right to cook the lion's head. It's very delicious. In the snowy winter, it's not bad to fry meatballs and put crispy meat in the refrigerator to live an otaku life.
braised lion head
By HarleyFeeney
Recipe Recommendations
- pork stuffing appropriate amount
- lotus root appropriate amount
- carrots appropriate amount
- quail eggs appropriate amount
- small potatoes appropriate amount
- eggs appropriate amount
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- salty and fresh
- braised
- half an hour
- senior
Steps for braised lion head
1
Boil quail eggs and peel them off for use.
2
Chop up carrots, lotus root, and ginger and add them to the pork filling, add eggs and mix well, then add salt, chicken essence, a little soy sauce, soy sauce, and starch, stir well.
3
Wrap the quail eggs into the meatballs, pinch them back and forth with both hands, shape and place on a plate.
4
Boil the oil until done, add the meatballs and fry until there is less foam, and remove it.
5
Let the oil boil and fry again until the meatballs turn a slightly darker color.
6
Peel and cut carrot with hob.
7
Wash the small potatoes and steam them over high heat (about 15 minutes).
8
Put the lion's head and small potatoes into the pan, add the braised pork soup and bring to a boil, add water to cover the ingredients, cover and simmer over high heat.
9
When the soup is halfway left, add carrots, cover and simmer for about ten minutes. Remove from the pan, moisten the sauce, add a little salt to taste.braised lion head Make Tips
1. The meat paste is more sticky to your hands. You can pour water on your hands before wrapping the lion's head. It is not easy to stick. However, after wrapping a few lion's heads, your hands become more sticky and you need to flush it with both hands again. 2. If you don't have braised pork juice, you can use brine juice, soy sauce, light soy sauce, and white sugar to make braised sauce. If you don't even have brine juice, use two large ingredients, two slices of fragrant leaves, and a small piece of cinnamon instead. 3. If you like a little spicy, you can also add a few dried peppers to cook the lion's head.