Steamed Beef Lion Head

Overview

During the festive season, we miss our loved ones even more, and when we talk about home, we always think of the taste of home. When it comes to the taste of home, most people will say it is the taste of mother. For my children, the taste of home is indeed the taste of mom because they have a mom who loves to cook. But for me, the taste of home that I remember as a child is actually the taste of my dad, because my dad is a real gourmet. When I was a child, I was in an era of scarcity, but luckily my dad often traveled all over the world at that time, and food was my dad's biggest hobby. Every time he comes back from other places, he doesn’t bring clothes for us sisters, but different delicacies from different places. Moreover, my father is very good at cooking and has many friends who love cooking. I can still remember his friends who were chefs in state-owned restaurants. My father would bring back a lot of ingredients that we can’t see here from various places, and they would often come to my house to share the cooking methods of various ingredients. I was influenced by what I heard and saw. Although I didn't do anything at that time, I unconsciously put a lot of things in my mind. Later, after I got married, I had my own world in the kitchen and cooked the delicacies my father once cooked for me for my children. This lion's head dish is one of them, but this time I used the beef that my children love to eat, instead of the pork that my father used.

Tags

• hot dishes
• chinese banquet
• preparing meals
• lunch
• dinner
• beef
• edible oil
• five spice powder
• magnolia slices
• onions
• shredded water chestnuts
• sugar
• water starch
• ginger
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 After mincing the beef, add salt, five-spice powder and dark soy sauce to taste.

   

2. 2 Add minced ginger and mix evenly.

   

3. 3 Add the chopped water chestnuts and mix evenly.

   

4. 4 Finally add some water starch and stir until thick.

   

5. 5 Form into large balls, each ball weighing approximately 150 grams, and I made the rest into small balls.

   

6. 6 Heat the oil to 50% and fry in the pan.

   

7. 7 Fry until the surface is golden brown and take it out.

   

8. 8 Magnolia slices soaked in advance.

   

9. 9 Put a little oil in the pan and fry the magnolia slices, add salt, sugar, allspice and pepper to taste.

   

10. 10 Add soy sauce and stir-fry until fragrant.

    

11. 11 Lay the fried magnolia slices on the bottom.

    

12. 12 Add fried lion head.

    

13. 13 Add the onion and ginger slices, add water, and steam in boiling water for one hour.

    

14. 14 The steamed beef lion head is very soft and delicious. .