Braised lion head

Overview

The weather in the north is getting colder and colder. We all need to put on some weight at this time. Then let’s have a hard dish, let’s cook it homely. Have a big meal,

Tags

• private kitchen
• meat dishes
• children
• sichuan cuisine
• winter recipes
• banquet dishes
• dinner
• baby cabbage
• cinnamon
• egg white
• light soy sauce
• old soy sauce
• onions
• pork belly stuffing
• star anise
• starch
• thirteen incense
• water chestnut
• zanthoxylum bungeanum
• ginger
• salt

Ingredients

Steps

1. 1 Chop the pork belly into the stuffing, add water chestnuts in the middle, chop green onion and ginger, then add thirteen spices, a little starch, salt, egg white, light soy sauce, water, stir in one direction.

   

2. 2 According to personal preference, after forming into a round shape, heat 60% oil, put the formed meatballs into the pot and fry until the surface is golden brown.

   

3. 3 Fried meatballs.

   

4. 4 Take another pot, pour a little oil, add pepper, star anise, cinnamon and saute until fragrant, then add onion and ginger.

   

5. 5 Add fried meatballs.

   

6. 6 Pour in hot water, the water does not need to cover the meatballs, depending on personal circumstances. If you like more soup, add more.

   

7. 7 After the pot is turned back on, add a few drops of dark soy sauce for color and a little salt. Flip the meatballs several times in the middle and cook for 15 to 20 minutes.

   

8. 8 After 15-20 minutes, put the meatballs into a plate and place the baby cabbage that has been blanched in advance on top. For the remaining soup in the pot, add a little water starch over high heat to thicken it. Just pour it over the meatballs.

   

9. 9 A braised lion head is completed.