braised lion head
By VicentaLakin
Recipe Recommendations
- minced pork half a catty
- lotus root 100 grams
- eggs a
- Jiang appropriate amount
- garlic appropriate amount
- cooking wine appropriate amount
- starch appropriate amount
- soy sauce appropriate amount
- white sugar appropriate amount
- green onions appropriate amount
- salty and fresh
- burn
- half an hour
- simple
Steps for braised lion head
1
Raw material diagram. Take less shots of onions, ginger and garlic, cooking wine, chicken essence, white sugar, chili paste, salt, and cooking oil
2
Add chopped lotus root, onion, ginger, garlic, egg, starch, and salt to the minced meat, and mix well clockwise.
3
Mix the mixed minced meat into meatballs, and the size is determined according to your preference. Let stand for 5-10 minutes to solidify, so that it will not easily disperse when frying in the pan.
4
Add appropriate amount of cooking oil to the pan, cook until 50% hot, add meatballs and fry, and turn gently.
5
Fry until slightly browned, remove from the pan and place on a plate for later use, leaving the bottom oil in the pan.
6
Add green onions, ginger and minced garlic in a pan with oil left, add chili paste, and saute until fragrant.
7
Add the stock, soy sauce, chicken essence, add the fried meatballs, cook over low heat, finally thicken, collect the juice over high heat, add white sugar to freshen up, remove the pan and serve on plates.braised lion head Make Tips
Personally, I think that the lotus root was too old the first time I made it, so the finished product was not soft and glutinous. If I like soft and glutinous, add water chestnuts without frying, and boil it in clear water for a better taste. If you like it tough, fry it slightly.