Braised lion head

Overview

This is a famous Huaiyang dish and also an auspicious New Year’s Eve dinner. The meat, both fat and lean, is red and shiny, and is paired with green vegetables. The bright colors and tangy aroma arouse appetite just by looking at it. The rich meat and juice are an irresistible top-notch delicacy. The lion's head should be soft and delicious. It is best to chop the meat yourself, 70% lean meat, 30% fat meat. Chop finely and roughly. The size should be as big as a grain of rice. Do not chop it too finely, so that there are gaps between the meat to retain the juice. Another important point is the container, which should be simmered over low heat, preferably a casserole.

Tags

• hot dishes
• old man
• huaiyang cuisine
• winter recipes
• banquet dishes
• famous dishes
• braised soy sauce
• egg
• ginger powder
• onions
• oyster sauce
• peanut oil
• pork belly
• refined salt
• rock sugar
• starch
• water chestnut
• water starch
• zanthoxylum bungeanum
• ginger
• soy sauce

Ingredients

Steps

1. 1 Prepare the ingredients, these are the ingredients for making the lion head

   

2. 2 Wash, peel and chop the water chestnuts, with a net weight of 118 grams; wash the peppercorns with water and soak them in warm water to make peppercorn water; cut the ginger into mince

   

3. 3 Slice the skinless pork belly first, then shred it, then cut it into cubes

   

4. 4 Chop it roughly a few times, don’t chop too much, you can do it without chopping

   

5. 5 Add an appropriate amount of pepper water (to remove the fishy smell), minced ginger, 3 grams of salt, a little soy sauce (you can omit it), eggs and a little water starch

   

6. 6 Use chopsticks to stir evenly in the same direction until the meat filling becomes sticky

   

7. 7 Add water chestnuts

   

8. 8 Mix well

   

9. 9 Grab a handful of meat stuffing with your hands and roll it into a big ball. Pour it back and forth dozens of times in your left and right hands before forming it into a round shape; I made five of them, and they were quite big. If you want to eat it by yourself, you can make it smaller so that it can mature more easily

   

10. 10 Fry over medium-high heat until the outer shell of the meatballs is set and hard. Use a spoon to continuously pour the tops of the meatballs

    

11. 11 Fry until golden brown and take out

    

12. 12 Put the fried lion head into a casserole, add enough water, braised soy sauce, ginger slices, green onions, salt, oyster sauce, rock sugar, bring to a boil and then turn down the heat

    

13. 13 Simmer over low heat for about three hours; if the lion's head is small, this step can be done quickly. A few minutes before turning off the heat, you can add a few green vegetables and cook together

    

14. 14 When eating, take out the lion's head and put it on a plate, take some of the soup for stewing the lion's head, make a thin gravy, and pour it on the lion's head

    

15. 15 The finished product picture, isn’t it particularly tempting?

    

16. 16 internal

    

17. 17 Here’s another picture of the finished product