Cleaning up the hand lion
By VicentaLakin
It's a very good dish I've been watching my dad make. In our home town, it's a very popular local dish, no matter what wedding, funeral or any other pleasure, it's not missing from the bar. And in New Year's, every household must do it. When it comes to New Year's, Dad always wears a knife with his hands and he's always swinging. Every time I come home, I find people who travel to live at home, and their dinners tend to enjoy the country foods of these tunnels, the burning of pig hoofs, chicken soup and hand-held lion heads... which are particularly popular。
Recipe Recommendations
- pork leg 500 grams
- horseshoe of 6
- ginger 1 block
- chives 3 pieces
- coarse sweet potato flour 1 tablespoon
- water starch a little
- salt 1.5 teaspoon
- soy sauce 1 tablespoon
- cooking wine 1/2 spoon
- white sugar 1 teaspoon
- barbecue sauce a little
Steps for Cleaning up the hand lion
1
Prepare the main material: pork leg。
2
Prepare the ingredients: horseshoes, onions, ginger。
3
Horse hoofs cut to the skin and onions cut to the end。
4
A large spoon of melon powder is added to the five spoons of water to mix it up。
5
Cut the fat and the thin meat into pieces, and leave the fat behind。
6
First, we cut the skinny meat into thicker meat。
7
Add fat tine。
8
Scratch it into a finer meat. "Don't be too stylish, keep the granular form, so the lion's head is soft."
9
Join the horseshoes, the onions。
10
Just cut it up a little bit. Don't chop it up for too long, mainly to mix it up. It's not that tight if you cut all the horseshoes
11
Put the chopped meat in a larger bowl, pull the above-mentioned sauce, put on the disposable gloves, and then add to the water starch made of ready ground melon powder in front of it, and tweak the meat. "Just about two or three minutes. Don't mix it up."
12
Take the right amount of meat and put it in the left hand, with the right hand scratching it repeatedly, until it becomes a round lion. (This step is a bit difficult and requires skill, which I have done since I was a child's cook and father, so I've learned this way, and now I'm skilled, and if I don't do this, I can use an iron spoon, with my right hand, with a round of scratching on my left hand. Iron spoons are the kind that usually feed children, because they're round in the middle, and the pottery spoons that we usually drink with soup are flat, so they're not suitable
13
After all the lions, I made two。
14
Get ready to fertilise. (Cool water in the pot, water evaporates in the fire for about five minutes, it's already evaporated, and you can see a lot of soup on the plate because of the soot.)
15
The steamed lion takes out the plate, but it's a little decorated in his own imagination。
16
Pour the soup on the plate into the pot, put it into a little water starch, and make it thin. ♪ I don't want too much silk ♪
17
Just put the juicy juice in the decorated plate。Cleaning up the hand lion Make Tips
Poetic Notes: 1: For making Lion's Head meatballs, choose pork leg meat, preferably the front leg. Never use tenderloin or similar cuts mixed with fat. 2: When mincing, chop the lean meat first, then add the fat and chop together. If you mince the fat together from the start, it will all turn into grease. 3: Add diced water chestnuts last, and do not chop for too long after adding them to avoid mashing; otherwise you will lose the texture. Maintain small chunks to ensure the final dish is fluffy and crisp. 4: After seasoning the minced meat, there is no need to stir vigorously to develop elasticity; just wear disposable gloves and mix evenly by hand. 5: After steaming, you can skip thickening the sauce and serve it directly plated with garnish, depending on personal preference.