"Lion Head" is a traditional dish in Huaiyang cuisine in Yangzhou and other places in Jiangsu Province. It is said that its original name was sunflower chopped meat and sunflower meatballs, and was later renamed Lion Head. According to different seasons, the lion's head is made from 60% lean meat and 40% fat meat or 7% lean meat and 3% fat meat, plus onions, ginger, eggs and other ingredients, and cut into meat paste to make fist-sized meatballs, fat but not greasy.
The cooking of lion's head dish is extremely powerful. Simmer with low heat for more than 40 minutes, so that it will be fat but not greasy after making, and will melt immediately in the mouth. Yangzhou Lion Head has three cooking methods: stewed, steamed and braised.
I cook this dish in a clear stew method, which can also be called "Clear Stewed Lion Head". The reason why I named it "Huaiyang Lion Head" is based on the characteristics of Huaiyang cuisine.
Huaiyang cuisine emphasizes fresh materials, fine workmanship, light taste, and original flavor.
I chose skin-skinned pork belly for this dish. Because it is summer, the ratio of fat to lean is 3 to lean and 7 to lean; the workmanship is finely cut and coarsely chopped, first cut into meat particles--chop slightly--and finally smash with the back of a knife. Then season--break the stuffing--put it into the pot---simmer.
The lion's head cooked by fine and rough chopping has a soft and tender taste and melts immediately in the mouth; if it is cooked with minced meat from a cooking machine, the taste of the lion's head becomes very strong. Q is full of energy.
In this way, I named this carefully cooked delicious lion head [Huaiyang Lion Head]!
Huaiyang Lion Head
By WestleyBlock
Recipe Recommendations
- pork 500g
- shrimp skin 100g
- cooking wine appropriate amount
- pepper appropriate amount
- chicken powder appropriate amount
- ginger appropriate amount
- salt appropriate amount
- sugar appropriate amount
- MSG appropriate amount
- starch 20g
- salty and fresh
- simmer
- several hours
- ordinary
Steps for Huaiyang Lion Head
1
Ingredients: 500g of pork, 100g of shrimp skin. Serve it with some shrimp skins to enhance freshness and supplement calcium.
2
Ingredients: minced coriander, minced seaweed.
3
Seasoning: cooking wine, pepper powder, chicken powder, minced ginger, salt, sugar, monosodium glutamate, starch 20g
4
Chop the pork and shrimp skins together into fillings, and place them in a bowl for later use.
5
Add cooking wine, pepper, chicken powder, shredded ginger, salt and sugar to taste, and add starch.
6
Depending on the moisture content of the meat paste, add a small amount of water and mix well.
7
Then the filling must be beaten repeatedly to remove the air from the filling. Group into 4 "lion heads" green bodies.
8
Add clear water to the pan, and when it is cooked to about 90° C, add the green "lion head".
9
After boiling, simmer over low heat for about 40 minutes. (I use an Adi pressure cooker, which can be done automatically by pressing the meat button)
10
After simmering, add appropriate amount of salt and monosodium glutamate to the soup to taste.
11
Put the minced coriander and minced seaweed into a soup bowl.
12
Pour in the "lion's head", pour in the original soup and serve.Huaiyang Lion Head Make Tips
1. About "meatballs" and "lion's head": 1. General concepts: "meatballs" are small and "lion's head" are big;2. But the size of "Sixi meatballs" and "lion's head" for wedding banquets is basically the same;3. It is often called "lion's head" in the south, and it is customary to call "meatballs" in the north;4. Cooking methods can be divided into: frying, steaming, boiling, and stewing; after frying, you can also braise and scorch; after steaming, you can pour juice; cooking methods vary a lot. 5. Some are named according to the cooking method: such as dry fried meatballs, steamed meatballs, steamed meatballs, braised lion head, stewed lion head, boiled meatballs, etc.;6. Some are named according to the materials: such as crab powder lion head, egg yolk lion head, beef meatballs, mutton meatballs, pork meatballs, tofu meatballs, fish meatballs, etc.;