Egg lion head

Overview

Braised lion head is a dish commonly eaten during Chinese New Years and festivals. It is also called Sixi Meatballs, which means auspicious. The four happinesses refer to fortune, wealth, longevity and joy, while the meatballs represent reunion. In the north, when there is a major celebration, Sixi meatballs are a must-have at the banquet, and they are the main dish. Chop the pork rib meat, which is fat and lean, into pomegranate pellets and make balls. After frying in hot oil until golden brown, simmer it in the soup until it is tough on the outside and soft on the inside. The soup is thick and rich. I got to know Lion Head through Xilaile in "The Miracle Doctor Xilaile". Xilaile in it loves to eat iron lionheads, to the extent that he can't control himself without lionheads. Naturally, there are a lot of drama elements in this, but it also creates a love story between Xilaile and Sai Xishi. I feel like the lion head and Sixi meatballs are the same dish. The main reason is that there are few differences in the ingredients, or it can be said that the region divides this big meatball into lion head and Sixi meatballs. In the south, it is called lion head, which in Yangzhou dialect means big meat, showing a bit of the gentle beauty of the south. In northern dialect, it is called big meatballs or Sixi meatballs, which highlights the boldness and ruggedness.

Tags

• hot dishes
• common dishes
• shandong cuisine
• children
• summer recipes
• banquet
• broth
• egg
• ginger
• green onions
• green vegetables
• old soy sauce
• pork belly
• refined salt
• starch
• water chestnut
• vegetable oil

Ingredients

Steps

1. 1 Chop the pork belly into large pieces.

   

2. 2 Chop onion and ginger into mince.

   

3. 3 Peel the water chestnuts, chop and set aside.

   

4. 4 Put the minced meat, minced onion, ginger, and minced water chestnuts into a clean container, and pour in a tablespoon of dark soy sauce.

   

5. 5 Sprinkle in appropriate amount of salt.

   

6. 6 Pour in dry starch.

   

7. 7 Pour in egg liquid and mix well, set aside.

   

8. 8 eggs, cooked and peeled.

   

9. 9 Dip a tablespoon of minced meat into your hand and add the eggs. Dig some more meat filling into the eggs and form into big meatballs.

   

10. 10 Dig some more meat stuffing into the eggs and roll them into big meatballs with both hands (all four eggs are wrapped in meat stuffing and rolled into meatballs).

    

11. 11 Pour oil into the pot. When the oil is 70% hot, gently add the meatballs one by one and fry over low heat.

    

12. 12 After the meatballs are fried until golden brown, remove and control the oil and set aside.

    

13. 13 Leave the oil in the pot, add onion and ginger and sauté until fragrant.

    

14. 14 Pour in the broth (you can use soy sauce mixed with water instead).

    

15. 15 Add fried meatballs.

    

16. 16 Sprinkle in an appropriate amount of refined salt, bring to a boil over high heat, then reduce to low heat and simmer for 20 minutes.

    

17. 17 Sprinkle with selected washed leafy vegetables and bring to a boil over high heat to reduce the juice.