braised lion head
Braised lion's head is a dish often eaten during holidays in China. It is also called Sixi meatballs for its auspicious meaning. Just looking at it arouses appetite. The mellow meat pieces and juices are an irresistible top-notch delicacy. The lion's head should be soft and delicious, and it is best to chop the meat yourself. Another important point is to simmer it on a container on a low heat. A casserole is the best. Zhang Daqian, a master of traditional Chinese painting, taught his wife that one of his specialty dishes is "braised lion's head". Mr. Daqian's method is to make it very lean meat and three-part fat meat. Cut it finely and roughly. The size should be like rice grains, not too thin, so that the meat can maintain a gap between the meat to contain juice.
Recipe Recommendations
- salty and fresh
- burn
- several hours
- senior
Steps for braised lion head
1
Wash the mushrooms first and soak them in warm water until soft.
2
Cut the soaked mushrooms into pieces.
3
Wash the pork, cut it into fine pieces, and chop it a few times.
4
Chop the onions and ginger.
5
Mix well the chopped meat paste, mushrooms, onions, and shredded ginger.
6
Pour in cooking wine, soy sauce, light soy sauce, salt, pepper, and water starch, and use 3 or 4 chopsticks to stir vigorously in one direction, always without stirring back, until strong.
7
Take about 80 grams of minced meat in the left and right palms, gently knead it back and forth, and pour it into an oblate meatball, and place it in a frying pan.
8
Fry the meatballs on high heat until they turn golden on the outside.
9
Remove it, drain the oil, and set aside.
10
After removing the oil from the pan, add the meatballs and add the stock or water.
11
Pour in soy sauce, ginger, onion, and monosodium glutamate, bring to a boil, and cook over low heat for more than 1 hour.
12
Peel and wash the potatoes, cut them into pieces and place them in the pan.
13
Bring to a boil over high heat, turn to low heat and simmer for another 20 minutes.
14
Pour into a plate and enjoy.braised lion head Make Tips
1. When chopping the meat filling, the principle of "three parts fat, seven parts lean" should be followed; 2. If the meat filling is not used for a while, you can put it in a bowl, smooth the surface, and then pour a layer of cooked meat oil to isolate the air., make the meat filling is not prone to deterioration. 3. The lion's head should be soft and delicious, and it's best to chop the meat yourself. Another important point is to simmer it slowly on the container over low heat, with casserole being the best.