Today to teach everyone the correct way to cook the head of the braised lion's head, the meat filling is the key, soft and sticky, even eat 3 are not greasy, after learning to entertain guests have more face, let's take a look at it.
Ingredients: pork, shallots and ginger, flower carving wine, salt, sugar, yam, star anise, fragrant leaves, dried chili peppers, etc.
Procedure steps:
The pork is frozen in advance, thinly sliced and minced.
Prepare the shallots and ginger, cut into pieces and put them in a bowl, pour in a little flower carving wine and add a little salt. Adding salt makes it easier for the water in the shallots and ginger to come out.
Use a piece of gauze to squeeze the juice of the onion and ginger out of the minced meat bowl and stir well.
Add salt and chicken essence, a little pepper, 1 spoonful of sugar to the mixed minced meat, add oyster sauce, soy sauce and continue to stir well.
Beat 1 egg, add sesame oil, stir well and set aside.
Wash the yam, peel and chop, put it in the minced meat, you can add some dry starch, stir well.
Heat the oil in the pan to 60%, rub a little oil on your hand, form the minced meat into a ball shape, and put the balls from the side of the pot into the oil pan. Fry until golden brown.
The fried balls are returned to the pan and re-fried, and then fished out and set aside.
Leave a little oil in the pan and sauté ginger slices, star anise, cinnamon, dried chili peppers and fragrant leaves. Stir-fry until fragrant, add water, flower carving wine, salt and 1 spoonful of sugar, then add oyster sauce, steamed fish sauce, dark soy sauce, etc.
Bring to a boil over high heat and pour in the balls, cover the pot and simmer for half an hour.
Cook until cooked until flavorful, turn off heat and let out. Leave a little soup in the pot, add starch to the soup, pour the boiled soup on it, and the delicious braised lion's head is finished.