【Yangzhou】Stewed Lion Head
Stewed lion head is a traditional famous dish of the Han people in Jiangsu and belongs to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrients. Braised in braised or steamed, it is a popular dish. As someone who has lived in Yangzhou for a long time, I am very familiar with Lion Head. Every time I go back to my husband's house during the Chinese New Year, my mother-in-law will not only prepare a large table of dishes, but also stew a large pot of fragrant lion's head. However, for people who don’t know much about lion heads, they often think that lion heads are just large meatballs, but this is not the case. Yes, it does look like a big meatball at first glance, but once you taste it, you will realize that the difference between them is not only in appearance, but also in texture and taste. In terms of cooking, lion head is relatively particular. First of all, the meat filling for making the lion head is not minced by a machine, but chopped by yourself, first finely and then coarsely. The final shape of the meat filling must be in the shape of granules, not pureed meat. In this way, when you enter the mouth, you will clearly feel that the texture of the meat will be more distinct. Then, it is slowly simmered over a slow fire to make the protein in the meat become extremely delicious. When you finally eat it, it feels loose but not loose, fresh and delicious, and has a melt-in-your-mouth feeling. Although this was the first time I made the lion's head, it was very delicious. Even my husband, who refuses to eat fatty meat, raved about it and ate several of them in succession.
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