Braised lion head
Overview
Lion head is also a kind of meatball dish. Lion head is called big meatballs in Yangzhou dialect and big meatballs or Sixi meatballs in northern dialect. Braised lion head, salty, crispy and tender, rich in sauce aroma, golden in color and overflowing with fragrance, is the finale of the banquet and a must-eat during the festival. The Mid-Autumn Festival is here, do you want to go home and cook one? Ingredients: 750g pork belly, 150g lotus root, 80g water, 2g salt, 25g dark soy sauce, 25g light soy sauce, 15g cornstarch, appropriate amount of water starch. 10 grams of ginger, 10 grams of green onion, and 1 egg white. 1 star anise, a little cinnamon, and 2 bay leaves.
Tags
Ingredients
Steps
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Ingredients.
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Separate the fat and lean meat and cut into small pieces.
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Just cut it into pieces and chop it a few times. Ginger and scallions are also chopped well.
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Peel the lotus root, cut into thick slices, and chop into puree with the back of a knife.
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Add 15 grams of light soy sauce, 10 grams of dark soy sauce, 15 grams of cornstarch, and 1 egg white to the minced meat. Add water while stirring.
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Stir vigorously, grab the minced meat and squeeze it out from the tiger's mouth, shaking the palms of your left and right hands back and forth.
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Fry the meatballs in oil until the outer layer is slightly brown.
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Add ginger, scallions, cinnamon, bay leaves, and star anise to the pan and stir-fry until fragrant.
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Add meatballs. 10 grams of dark soy sauce, 10 grams of light soy sauce, minced with water or soup stock and rolled into balls. Bring to a boil and simmer over low heat for 15 minutes.
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Maruko pretended. Add appropriate amount of water starch into the pot to thicken it.
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Pour over the meatballs and serve.
