Secret lion head
Lion's head is called big illegal meat in Yangzhou dialect, and it is called big meatballs or Sixi meatballs in northern dialect. The pork rib meat of Fat Seven and Lean Three is chopped into pomegranate grains and made into meatballs. After stewing over low heat, the fat meat on the surface of the meatballs is mostly melted but not all melted. The lean meat appears relatively convex, giving people a feeling of rough hair. It feels like it is called "lion's head" because the meatballs are big and the surface is rough.
Recipe Recommendations
- pork belly stuffing appropriate amount
- eggs one
- lard a little
- tofu a little
- garlic 2 cloves
- ginger slices 3 tablets
- salt 1 scoop
- white sugar half a spoonful
- cooking wine 1 scoop
- white pepper appropriate amount
- chicken essence appropriate amount
- soy sauce 3 tablespoons
- starch appropriate amount
- barbecue sauce 1 scoop
- balsamic vinegar Half a teaspoon
Steps for Secret lion head
1
Prepare the main materials. (The secret weapons of production are lard and tofu)
2
After peeling the skin from the side of the tofu, use the back of the knife to grind into powder.
3
Cut the ginger slices and garlic slices.
4
In a clean bowl, add minced pork, eggs, 1 tablespoon starch, 1 tablespoon soy sauce, 1 tablespoon salt, appropriate amount of pepper, half a tablespoon of pork, and minced tofu, and stir well in one direction.
5
Put the meat filling in your palm and beat it into meatballs.
6
Pour the oil into the pan and heat it up, add the meatballs and fry it.
7
Fry until golden brown, remove and control the oil.
8
Put the fried meatballs into the inner container of an electric rice cooker (or casserole), add ginger and garlic slices, 1 spoon of soy sauce, a spoon of white sugar, a little chicken essence, 1 spoon of barbecue sauce, and half a teaspoon of balsamic vinegar. Before passing through the meatballs with clear water. Cook for about half an hour, simmer for another ten minutes to remove the lion's head from the pan. Continue to boil the remaining soup, add water starch, heat until thick, and pour on the lion's head.
9
You don't feel greasy when you eat one, and then you eat another.