Lion's head is actually a big meatball. This dish can be said to be a dish in our Jiangsu and Zhejiang provinces. It is usually not too troublesome to make, but during the New Year, we have to make some.
There are steamed lion heads, and there are also fried and braised ones. What I made this time is fried.
braised lion head
By KellieJacobi
Recipe Recommendations
- minced pork 800 grams
- yam 80 grams
- flour 60 grams
- oil appropriate amount
- salt appropriate amount
- sugar appropriate amount
- cooking wine appropriate amount
- fresh soy sauce appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- pepper appropriate amount
- wolfberry appropriate amount
- lettuce leaves appropriate amount
- salty and fresh
- fried
- an hour
- ordinary
Steps for braised lion head
1
Wash and chop the pork leg meat, stir with ginger, onion, salt, sugar, pepper, vegetable oil, fresh soy sauce and other seasonings, and leave for 60 minutes to taste.
2
Wash the yam, peel it, and scrape it into mud with the back of a knife.
3
Mix the yam paste with the minced pork and stir well.
4
Add appropriate amount of flour.
5
Stir well.
6
Put 600 grams of vegetable oil in the pan, heat it 7 minutes, knead the meat paste with your hands into balls, and fry it.
7
Fry until golden.
8
Remove and control the oil.
9
Pour out the oil, leave some base oil, add the fried lion's head, add appropriate amount of water, sugar, fresh soy sauce, cooking wine, bring to a boil over high heat, and simmer for 20 minutes on low heat.
10
Serve out and garnish with some lettuce leaves and medlar.braised lion head Make Tips
1. It is best to use 3 parts fat and 7 parts lean meat, cut with a knife, rather than stir with a machine. 2. When making meatballs, it will be easy to touch some water in your palm. 3. You can also add five-spice powder. 4. Yams play a loosening role, and must not be less, you can also put water chestnuts. 5. When frying, be careful not to splash water into the oil pan.