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1. Lion's head is a traditional dish in huai'an huaiyang cuisine in Jiangsu Province, China
2, today Liu sister-in-law to share the "braised lion head" method, like friends can collect first, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Pork, spring onion, ginger, sugar, chicken essence, soy sauce, eggs, corn starch, sesame oil, star anise, fragrant leaves, peppercorns, oyster sauce
4, to make a lion's head, you must choose this kind of three-point fat and seven-point lean pork, and then cut the meat into slices and finally cut into cubes, and then use a knife to chop the pork. The hand-chopped filling tastes better, then place the chopped minced meat in a bowl. Cut the shallots into small pieces, slice the ginger and place in a bowl
5: Put a little salt in a bowl of shallots, pour in water, knead with your hands, and pinch out the green onion and ginger juice. Peel the horseshoe flattened and chopped for later, and the lion's head put in the hooves will not be greasy to eat. Then spice up the minced meat, first add a spoonful of salt, a spoonful of sugar, a spoonful of chicken essence, an appropriate amount of soy sauce, and then add the onion and ginger water three times, knead evenly,
6, put in the onion and ginger water, pepper and cooking wine do not need to be put, because the onion ginger water is very fishy effect. Kneading the minced meat and grabbing the gelatin, and then beating the minced meat is more powerful. After grasping well, beat an egg, knead evenly, beat it several times, and add two small spoonfuls of cornstarch so that the lion's head is easier to shape
7: Finally put in the horseshoe, knead well again, then add sesame oil, knead evenly. Rub cooking oil on your hands, grab a handful of minced meat, and beat it on both sides to form a circle. Put the oil in the pot at 50% heat into the lion's head, and be sure to slide it slowly from the side
8, first use high heat and then use small fire to fry, do not move it at first, and then gently flip it after setting, fry more, fry it thoroughly, and then fish it out and put it in the basin.
9: Leave the bottom oil in the pot, then add the incense leaves, star anise, peppercorns, green onions, ginger and stir-fry, then add water, then add soy sauce, a spoonful of salt, oyster sauce, soy sauce, turn off the heat after boiling, fish out the small ingredients, put them in the casserole, and then put the lion's head in the casserole
10, then put in the freshly boiled sauce, the sauce must spread over the lion's head, cover the pot, bring to a boil on high heat, simmer for an hour on low heat. When it's time to stew, place the soy sauce on the plate and place the lion's head on the plate.
11, put a spoonful of the original soup of the lion's head in the pot, and then add the water starch to hook the mustard, burn until it is so bubbly, turn off the heat and pour it on the lion's head, sprinkle with green onions and garnish to eat. Braised lion's head is ready
12. This dish has the characteristics of soft and sticky texture, healthy and nutritious, tender meat, clear flavor and mellow, suitable for all seasons
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