Anhui Cuisine-Iron Lion Head Characteristics: Red and bright color, attractive aroma, fat but not greasy, melted immediately in the mouth, suitable for all ages.
Iron Lion Head
Recipe Recommendations
- salty and fresh
- burn
- several hours
- senior
Steps for Iron Lion Head
1
First wash the pork belly, wash and peel the lotus root, and prepare the onions and ginger.
2
Chop lean meat and lean fat meat separately.
3
Mix and chop together.
4
Chop the lotus root into pieces.
5
Add in the meat filling and mix well.
6
Cut the onions and ginger into pieces.
7
Add in the meat filling and mix well.
8
Add rice wine.
9
Pour in a spoonful of light soy sauce.
10
Pour in a spoonful of soy sauce.
11
Add white sugar, salt, monosodium glutamate, a few drops of vinegar, and starch.
12
Use 3 or 4 chopsticks to stir hard in one direction, always without stirring back, until you are strong.
13
Take about 80 grams of minced meat in the left and right palms and gently knead it back and forth to form an oblate patty.
14
Put the oil in the pan and gently place the oblate patty into the lightly heated oil pan
15
Fry lightly on both sides until the patty is formed and does not break.
16
Serve it out for later use.
17
Put hot water in the pan and cover the meat patty.
18
Add a small amount of monosodium glutamate, salt, soy sauce and white sugar.
19
Simmer slowly over low heat for more than 2 hours. From start to finish, you must use a small fire to keep it open slightly, avoid a large fire.
20
Cook over low heat until the soup thickens.
21
Pour into a plate and enjoy.