Ingredients: pork belly, dried chili peppers, cinnamon, star anise, coriander leaves, green onion, ginger and garlic.
Add salt, monosodium glutamate, pepper, minced garlic, minced ginger, starch, cooking wine, soy sauce and stir clockwise.
Then put the meat dough into an egg-sized circle, turn on the heat and pour the cooking oil into the pot to heat it 70% and then add the meat balls and fry until set.
The heat should not be too big, the skin is easy to fry black, affecting the taste, fried to the following figure can be fished up and set aside
Next, add water after sautéing oil, ginger, dried chili peppers, cinnamon, star anise, fragrant leaves, peppercorns, etc. in a hot pan
After boiling, add soy sauce, soy sauce, sugar, season according to your favorite taste, then cook the fried large balls for 15 to 20 minutes, then fish the plate, fish up the remaining ingredients in the soup in the pot, and then add chopped chili peppers, green onions, or chopped coriander according to your favorite taste, and then put in a little water starch to let the soup juice pour on the large balls on the plate, this soft and tender braised lion's head is completed.
Lion's Head is a representative dish in the Huaiyang cuisine of Yangzhou, Jiangsu Province, with bright colors, tender meat, mellow flavor, and suitable for all seasons.