Recommend a home-style version of braised lion head, the method is simple, delicious and addictive, the taste is mellow and delicious, eat a mouthful of lips and teeth to stay fragrant, the meat is tender, soft and sticky, like to try it quickly
By Lemon Loves Gourmet.
<h2>Royalties</h2>
A piece of meat
Lotus one
scallions
ginger
garlic
Diced onions
aniseed
Fragrant leaves
pepper
<h2>Practice steps</h2>
1, three fat and seven lean pieces of meat, minced. Wash and peel the lotus root, slice it in water with a spoonful of vinegar and soak it for 5 minutes, then remove the minced. Put ginger shredded in hot water and brew a bowl of green onion and ginger water. Mix a bowl of sauce: 1 spoonful of light soy sauce ➕ 1 spoon of oyster sauce ➕ 1/2 spoon of old soy sauce ➕ 1/2 spoon of sugar ➕ A pinch of pepper ➕ and a pinch of salt
2: In a magnifying bowl of minced minced meat and root root, pour in the prepared green onion and ginger water three times and whisk in one direction until all the water is absorbed. Beat an egg, pour in the sauce, or whisk in one direction, and then add two spoonfuls of starch to stir until the gum state, not too thin, to ensure that it can be clumped into a ball of moderate consistency.
3, 50% of the oil temperature in turn under the meatballs, after setting the shape can be turned over, fried until the date red fished out. Cook the oil, put the prepared condiments (ginger slices, garlic slices, green onion segments, diced onion, fragrant leaves, star anise, peppercorns) put a spoonful of watercress sauce stir-fry incense, add water to put the balls, the water should be filled with balls, add a spoonful of soy sauce, a spoonful of oyster sauce, a spoonful of cooking wine, a little sugar, cover and simmer for 30 minutes, remove the balls and put them on the plate, the bottom of the plate is covered with lettuce leaves. Then fish out the condiments, add a little starch to the juice, and drizzle on the balls.
4, braised lion's head, family version of sixi balls, home-cooked food practices
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