Braised lion head

Overview

Braised lion head is an authentic Huaiyang cuisine. The meat is red and oily. The bright color and tangy aroma arouse appetite just by looking at it. It is an irresistible top-notch delicacy.

Tags

• hot dishes
• home cooking
• summer recipes
• lunch
• dinner
• aniseed
• egg
• garlic
• onions
• pork shank
• starch
• water chestnut
• zanthoxylum bungeanum
• ginger
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 Wash the pork and set aside

   

2. 2 Wash the water chestnuts

   

3. 3 Peel the washed water chestnuts and set aside

   

4. 4 Chop the pork into pieces, add soy sauce, pepper, and minced onion and ginger and set aside.

   

5. 5 Chop the water chestnuts and add to the meat filling.

   

6. 6 Add egg liquid and starch and set aside.

   

7. 7 Stir clockwise until evenly mixed and set aside

   

8. 8 Shape into large meatballs with your hands and set aside.

   

9. 9 Heat the oil and fry the meatballs until golden brown.

   

10. 10 Control dry oil for later use

    

11. 11 Add an appropriate amount of water to the pot, add the fried meatballs, onion, ginger, pepper, aniseed, and soy sauce. Bring to a boil, then reduce heat and simmer until the soup is reduced, then remove the meatballs.

    

12. 12 Thicken the soup in the pot with water starch, drizzle with sesame oil, and garnish with scallions.