Braised Lion Head Meatballs
Overview
Braised lion head is a dish commonly eaten during Chinese New Years and festivals. It is also called Sixi Meatballs, which means auspicious. 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.
Tags
Ingredients
Steps
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Chop the pork into minced meat, don't make it too fine, keep it a little grainy, and it will taste better when you eat it.
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Add 2 tablespoons of salt, 2 eggs, chopped green onion, 2 tablespoons of seafood soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of five-spice powder, and 1 tablespoon of chicken essence into the pork filling. Stir in one direction until the meat filling becomes sticky and tough
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Wash and chop the mushrooms, add to the meat filling and mix well
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Use both hands to squeeze the stuffing into meat balls of the same size, fry in oil until golden brown. The oil temperature must be hot, so that the meat will be quickly set in shape. After setting, turn to medium heat and fry
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After frying, remove and drain the oil and set aside
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Prepare onions, ginger, garlic, dried chilies, aniseed, 10 rock sugars, 1 tablespoon cooking wine, 1 tablespoon seafood soy sauce, half a tablespoon dark soy sauce, 1 tablespoon salt, 1 tablespoon chicken essence, 1 five-spice powder
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Heat hot water in a pot, add all the seasonings in the previous step and bring to a boil over high heat. Add the meatballs, turn to low heat and simmer for about 20 minutes. Pour in watery starch to thicken and color
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The lion's head coated with water starch is very shiny, and it looks even better when paired with blanched rapeseed and has balanced nutrition
