Braised Little Lion Head
Overview
I wanted to make the photo more beautiful, so I picked a piece of mint and put it on top. It turned out that the mint leaves were too big. Haha, with the shiitake mushrooms, it couldn't be considered an authentic lion's head. However, the shiitake mushrooms absorbed the gravy, and the lion's head also concentrated the freshness of the shiitake mushrooms. They complemented each other and tasted great!
Tags
Ingredients
Steps
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Cut the pork belly into cubes, add ginger, salt, sugar, light soy sauce, red starch and water, stir well and marinate for a while to let it taste
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Form the ball into a ball and beat it with both hands to prevent any gaps inside. Sprinkle a thin layer of starch on the outside of the ball
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Fry in oil pan until the surface is golden brown. I remember when I was cooking for the first time and frying meatballs, I didn’t know what kind of meat to use, so I used very fat pork belly. As a result, the more oil I fried, the more the meatballs became smaller and smaller. In the end, it turned into rendered lard, haha
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Fried roe, so fragrant
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Sauté the cinnamon and star anise in the oil pan until fragrant. Because there is grated ginger in the lion’s head, there is no need to add ginger here
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Add the lion's head, pour hot water and bring to a boil. The lion's head has been seasoned and slightly salty, so only dark soy sauce is added to the soup for color
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After cooking for an hour, add the mushrooms. This is when you can taste the soup, because the flavor of the lion head is almost cooked out at this time. If the soup is light, you can add a little salt
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The juice is thick, sprinkle with flowers, don’t mistake the chopped green onion as flowers, take it out of the pan and start eating
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Look at this thick soup, do you have the urge to mix it with rice and eat it
