Shashuoshi head
By FordO'Reilly
In this rainy weather, staying at home and making a good meal for your family will remove the haze and feel a sunny mood. My piglet ordered to eat lion's head. I remembered the method I taught in "Popular Food" not long ago, so I decided to try it. In the final step, I changed the stewing from clear stewing to frying and then stewing it with sand pot chicken soup. The taste is so good!
Recipe Recommendations
- horseshoe of 4
- chicken soup appropriate amount
- salt appropriate amount
- sugar appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- shisanxiang appropriate amount
- eggs one
- qingshui appropriate amount
- cornflour appropriate amount
- salty and fresh
- fried
- an hour
- senior
Steps for Shashuoshi head
1
Prepare materials.
2
Cut the fat and lean meat into small pieces, peel the water chestnut and dice it, and dice it into small pieces.
3
Put the cut ingredients into a large bowl, add the seasoning, and stir evenly while adding water.
4
Grab the meat paste with your hands and beat it hard.
5
Grab a handful of meat paste, pour both hands back and forth, and make it into a big meatball.
6
Group 4 people in turn.
7
Sit in the pan, pour in enough oil, cook until 70% hot, add in the meatballs and fry them to shape.
8
Fry until golden brown, remove, and cook 4 in turn.
9
Pour out the oil, add chopped ginger and stir-fry until fragrant, add chicken soup to melt.
10
Pour into the sand pot, add the fried meatballs, add a little soy sauce, and simmer over low heat for 30 minutes.
11
Wash the rapeseed cores for later use.
12
Add the rapeseed heart to the stewed lion's head and cook until soft.Shashuoshi head Make Tips
If you don't like frying, you can directly blanch the shaped meatballs with chicken soup or water, then stew them, and finally add green vegetables. The taste is also very delicious. It's just that my piglet prefers fried food, so I'll go for it!