Braised lion head

Overview

I remember going to a wedding banquet when I was a kid. As a meat lover, what I was looking forward to the most was the Sixi Meatballs, also known as Braised Lion Head, paired with the egg fried rice as the finale of the banquet. It was a divine combination. Let’s restore it at home today and recall the taste of childhood. I added other ingredients that I like when I made it. It may not be the most authentic way, but it tastes great!

Tags

• hot dishes
• home cooking
• lotus root
• pork
• rapeseed
• various condiments

Ingredients

Steps

1. 1 Peel three lotus roots.

   

2. 2 Stir all the lotus roots into filling.

   

3. 3 Mince a piece of ginger.

   

4. 4 Chop a handful of green onions into fine pieces.

   

5. 5 Soak shallots, ginger slices, peppercorns, and star anise in hot water for 15 minutes.

   

6. 6 Cut a piece of pork into chunks and mince it.

   

7. 7 Add an appropriate amount of salt, light soy sauce, cooking wine, oyster sauce, thirteen spices, sesame oil, and chicken essence and mix well. Then add the soaked onion and ginger seasoning water in small amounts and several times, and stir vigorously in one direction.

   

8. 8 Squeeze out excess water from the lotus roots and add to the pork filling.

   

9. 9 Add minced ginger and chopped green onion and stir evenly.

   

10. 10 Add 2 tablespoons of cornstarch and stir evenly.

    

11. 11 Grab some meat filling with your hands and form into a big ball.

    

12. 12 When the oil is 60 to 70% hot, put it in the pan and fry it, then take it out.

    

13. 13 Fry again until the surface is golden brown.

    

14. 14 Boil water in a pot, add appropriate amount of salt and cooking oil, add small rapeseed and blanch the water.

    

15. 15 Plate in cold water.

    

16. 16 Put oil in the pot, sauté onions, ginger, garlic, star anise and peppercorns, add 1 spoon of dark soy sauce, 2 spoons of light soy sauce, 1 spoon of oyster sauce, a little salt, an appropriate amount of sugar and chicken essence, and then add an appropriate amount of water.

    

17. 17 Add fried lion heads.

    

18. 18 Simmer over low heat for 30 minutes.

    

19. 19 When the time is up, put the lion head on the plate.

    

20. 20 After removing the seasoning from the remaining soup, add water starch to thicken it.

    

21. 21 Pour on the lion's head.