Braised lion's head, mixing meat filling is the key, the chef shares the detailed recipe, fresh and soft sticky eating is not greasy

Braised lion's head is a dish I like very much, the balls are bright red in color, and they look very attractive. Try to eat a bite, fresh and soft sticky, the meat filling is chewy and fragrant, how to eat is not greasy, after eating one still want to eat, it is really loveable.

Braised lion head, I personally think the delicious taste, should be soft and fresh, loose but not scattered, no fishy taste, not greasy, but why many people make braised lion head, it is easy to break, and the meat filling is not fragrant enough to eat, the most important thing is that the fishy taste of meat is very heavy and difficult to swallow.

In fact, to make braised lion's head, the most important thing is to prepare meat filling, and there are several skills in this that need to be mastered by everyone. Next, let's take a look at the detailed recipe shared by the chef, you also do it according to this method, the fresh and soft sticky is not greasy, the more chewy, the more fragrant, the whole family rushes to eat on the table.

【Braised Lion's Head】

Recipe: Pork belly, lotus root/horseshoe, green onion ginger, peppercorns, star anise, fragrant leaves, bean paste, salt, sugar, white pepper, oyster sauce, soy sauce, soy sauce, soy sauce, egg, starch

1, prepare a piece of pork belly, 3 fat 7 lean is the most appropriate, cut into minced pieces and set aside. Next, prepare a bowl of pepper water, pour into the minced meat, mix well and whisk until vigorous.

2: Prepare a piece of lotus root below, or prepare a few horseshoes, cut into small pieces, and put them in the prepared meat filling. Next, beat an egg into the meat filling, add 1 spoonful of soy sauce, 1 spoonful of oyster sauce, 1/2 tablespoon of dark soy sauce, 1/2 tablespoon of sugar, a little salt, white pepper, and finally 2 spoons of starch, stir thoroughly.

3, mix well after the meat filling, do not directly make meatballs, we have to take it out, wrestle to the board several times, so that after a moment of beating, the meat filling becomes more powerful, and it will be loose and not scattered. After the fall is done, we divide it into several parts, each of which is in the shape of a meatball.

4, from the pot to burn oil, 5 into the oil temperature, put the meatballs one by one, just put in after the do not rush to stir, until it is finalized before you can turn over, the balls can be fried to brown, you can fish out. Next, leave the bottom oil in the pot, add green onion and ginger, peppercorns, star anise, fragrant leaves and stir-fry, then a spoonful of watercress sauce and stir-fry.

5, after sautéing incense, put the balls in, then pour in enough boiling water, then add a spoonful of soy sauce, a spoonful of oyster sauce, a little sugar, cover the lid and stew for 30 minutes, after the time pour into a small half bowl of water starch to hook the sauce, until the soup is thick, you can turn off the heat and get out of the pot.

To make braised lion's head, meat filling is the most critical, adding pepper water to it can go fishy, and beating it for a while can make it more Q-bombed, making it loose without scattering. Also, when making a lion's head, adding a little lotus root or horseshoe will make it more crisp to eat.