Braised lion's head is a dish often eaten during the Chinese New Year's Festival, also known as Sixi Balls, which is taken from its auspicious meaning. This is a famous dish of Huaiyang, with fat and lean flesh runny and shiny, with emerald green vegetables, bright colors and pungent aroma, just look at it to attract appetite, mellow and fragrant meat pieces and juices, is irresistible top delicacy. The lion's head should be soft and delicious, and the meat is best chopped by yourself, so hurry up and buy meat to "chop and chop" to do it! Those who like to watch me cook, or those who want to learn to cook, can pay attention to me and teach you to cook a dish every day!
By Feng Halo Egg Z 【Official Certified Master of Bean Fruit Cuisine】
<h2>Royalties</h2>
Ingredients
Pork belly 750 g
Horseshoe 160 g
Fresh shiitake mushrooms 100 g
seasoning
Table salt 5 g
Pepper 1 g
Ginger minced 10 g
10 g shallots
Raw soy sauce 15 g
Oyster sauce 15 g
Dark soy sauce 5 g
White sugar 5
1 egg white
Corn starch 20 g
Ginger and shallot water
Drinking water 50 g
Ginger 30 g
Cooking wine 20 g
Accessories
Cooking oil 1000 g
Drinking water 1000 g
Starch water 30 g
<h2>Practice steps</h2>
1, first of all, we watch the video and ingredient list to prepare the materials!
2、 Prepare a strip of peeled pork belly 750g, peeled horseshoe 160g, fresh shiitake mushrooms 100g;
3: Cut the peeled pork belly into thick slices, then cut into strips, then cut into soybean particle-sized grains and put into a pot for later.
4: Cut the horseshoe into smaller pieces than meat. The shiitake mushrooms are also cut into granules. Set aside for later.
5, make ginger and shallot water: ginger with a knife to crush, onion patted, cut into segments, put together into a bowl containing 50 grams of water, add 20 grams of cooking wine, slightly grasp by hand.
6: Then start seasoning, add 5 grams of salt and 1 gram of pepper to the bowl of meat, and grasp well with your hands. Whip in one direction again until the glue starts!
7: Add an egg white and continue to whip until gelatinous.
8, then add an appropriate amount of green onion and ginger water prepared in advance to continue to beat, if the meat filling is too viscous, continue to add an egg white to dilute and whisk;
9, then add the cut shiitake mushrooms and horseshoe continue to whisk until completely mixed, then add 20 grams of starch to continue to beat hard, you can see that the meat filling has obvious gum texture and drawing;
10, from the pot to burn the oil, the oil temperature to 60% hot, we pick up a handful of meat, knead into a large meatball. Then put it down, and so on, one by one, and fry it for 5 to 8 minutes.
11, fried until the entire surface of the ball has a charred brown feeling fished out, set aside!
12, oil pour out, do not wash the pot, leave the bottom oil and then start the pot, under the ginger minced 10 grams, green onion 10 grams, stir-fry after adding drinking water can not be over the balls, start seasoning.
13: Add 15 grams of soy sauce, 15 grams of oyster sauce, 5 grams of dark soy sauce, 5 grams of white sugar, stir well. Then put in the big balls that have just been fried!
14, cover the lid and simmer for 40 minutes, the specific time can actually be determined by yourself, but it must be more than 30 minutes, otherwise you will not be able to experience the taste of the lion's head!
15. During the period, the meatballs can be turned appropriately to prevent sticking to the bottom! You can also put a few cabbage leaves on top of the meatballs to prevent the meatballs from drying out if they don't touch the soup.
16, the time is up, start the pot and plate!
17: The soup in the pot is starchy.
18. Pour the soup until thick and pour it on the lion's head!
19, can't wait to take a bite!
<h2>Tips</h2>
1. Stirring the meat filling is more tired, it is recommended to find a boyfriend/girlfriend to do it together! 2. Horseshoe mainly increases the crisp taste of the dish, fresh shiitake mushrooms are mainly to absorb the fat of the meat, eating is not greasy. 3. Placing cabbage leaves in the middle of the way can prevent the meatballs from drying out of the side of the soup. 4. Meatballs made in this way should melt in the mouth, but have a crisp taste of horseshoe. 5. It seems that there are many materials, but in fact, they are all home-cooked and readily available.
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