lion head
Overview
Lion head is a very popular meat dish and a famous dish in Jiangsu. Here in our country, it is indispensable for every banquet during festivals and festivals. The finished dish is salty, fresh and tender, fat but not greasy, golden in color and fragrant. It is suitable for all ages and is often the final dish on the banquet table. Today is a weekend holiday. Let’s make some lion heads to reward your family.
Tags
Ingredients
Steps
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Prepare the ingredients
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Wash the rib meat, cut the fat into cubes, and chop slightly.
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Cut the lean meat into cubes and mince it.
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Peel and wash the yam and cut into cubes the size of rice grains.
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Put the fat and lean pork cubes into a large bowl, add some water and mix well in one direction,
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Add ginger, minced green onion, sugar, salt, cooking wine, and five-spice powder, stir well first,
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Crack an egg, add yam, 2 teaspoons of starch,
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Continue to stir in one direction.
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Dip some water in the palm of your hand, grab an appropriate amount of minced meat, pour it up and down in the palm of your hand repeatedly and shake it a few times, and then roll it into a meatball.
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Put 400 grams of vegetable oil in the pot. When it is hot for 7 minutes, add the meatballs,
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Fry until the surface is golden brown, remove and control the oil.
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Take a casserole, add ginger, green onions, star anise, cinnamon and fried meatballs,
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Add rock sugar,
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Add dark soy sauce and water equal to the meatballs,
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Bring to a boil over medium heat and simmer over low heat for 60 minutes.
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Take out the lion head and put it on a plate,
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Pour the soup from the casserole into the wok, thicken it with water starch, and sprinkle some chopped green onion,
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Pour the gravy over the lion's head and serve.
