homemade lion head
Lion's Head is one of the representative works of Weiyang cuisine. It is mainly salty, sweet and delicious. However, considering the taste relationship of northerners, it adds some seasonings that northerners like to eat to neutralize them, so that people in the north and south can accept it.
Recipe Recommendations
- pork stuffing appropriate amount
- eggs appropriate amount
- bread crumbs appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- oyster sauce appropriate amount
- pepper powder appropriate amount
- cooking wine appropriate amount
- onion appropriate amount
- spiced powder appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- chicken essence appropriate amount
- salty and sweet
- fried
- an hour
- senior
Steps for homemade lion head
1
Add cooking wine, cornflour, five-spice powder, chicken essence, oyster sauce, whole eggs, bread crumbs, chopped onions and ginger, and soy sauce to the pork filling, stir vigorously in one direction, and marinate for 20 minutes.
2
Divide the marinated meat filling into equal portions, and use your hands to form a round shape.
3
Heat the pan with oil, add the meatballs, fry them slightly over high heat to form, then fry them until sixty-point done, fry them in turn and take them out.
4
Start another hot pot, add appropriate amount of hot water, and bring to a boil over high heat. Add the meatballs that are fried until sixty-half done. Cook over medium to medium heat for ten minutes. When the soup becomes thick, take out the meatballs and the soup separately for later use. Then, according to each person's preference, add baby cabbage, tofu bamboo, mushrooms, etc. to cook.homemade lion head Make Tips
It can be used with various vegetables to make various flavors of lion's head vegetables according to each person's taste.