Braised lion head

Overview

Braised lion head is a classic dish, and it is also a dish that is especially suitable for the Chinese New Year. People always give it a beautiful meaning, so it is a must-make Chinese dish during the Chinese New Year. In fact, this dish is not difficult to make. The slightly difficult thing is to stir the meat filling vigorously, so that the lion's head dish is firm and will not fall apart during the making process, and the taste will be better.

Tags

• hot dishes
• home cooking
• old man
• huaiyang cuisine
• spring recipes
• autumn recipes
• winter recipes
• dinner
• famous dishes
• braised soy sauce
• dry starch
• edible oil
• five spice powder
• ginger powder
• green vegetables
• horseshoe
• oyster sauce
• pork
• rice wine
• salt

Ingredients

Steps

1. 1 The meat selection is 3:7 fat to lean. I chose the snowflake meat from the front blade. Chopped by hand

   

2. 2 Clap the water chestnuts with a knife and chop into small pieces

   

3. 3 Put the minced meat and water chestnuts into a basin, add minced ginger, five-spice powder, salt, dry starch, rice wine and 5 grams of braised soy sauce to taste

   

4. 4 Mix the meat filling evenly and then add about 5 grams of oyster sauce

   

5. 5 Stir thoroughly in one direction and stir the meat filling vigorously. When you stir it vigorously, you will feel that the viscosity of the meat filling is high, which will make it difficult to stir, and the lump will not fall apart when you pick it up. You can also beat and beat, and the effect will be better if you use strength.

   

6. 6 Shape the meat filling into meatballs of about 150 grams. I made a total of 4 large ones, leaving a little stuffing, so I made a few smaller ones.

   

7. 7 When the oil temperature is 40%, place it in the pan and fry until the surface is golden brown. Remove and set aside. The oil temperature should not be too hot, otherwise the outside will be burnt and the inside will not be fully fried.

   

8. 8 Blanch the vegetables in boiling water with salt until cooked, remove and set aside

   

9. 9 In another pot, stir-fry minced onions, ginger and garlic with a little bit of oil

   

10. 10 Add boiling water, and at the same time add about 5 grams each of braised soy sauce and oyster sauce

    

11. 11 After the soup boils, add the fried lion head, then turn down the heat and simmer slowly for about 15 minutes

    

12. 12 When the soup is reduced, add a small amount of water starch to thicken it

    

13. 13 The braised lion head is ready.