Some time ago CCTV replayed the old drama "Divine Doctor Xi Laile", and aroused everyone's memories, the iron lion head that made Xi Lai le fascinated in the play made me particularly impressed, "iron lion head" is "braised lion head", there are fat and thin flesh ruddy and shiny, with emerald green vegetables covered, bright colors plus pungent fragrance, just look at it to attract appetite, mellow and fragrant meat and juice, is irresistible top delicacy. First of all, what is the difference between a lion's head and an iron lion's head? Lion head, the main ingredient is meat, accessories are generally starch, master the fat and lean meat with it, and the iron lion head pays attention to pure meat, lean meat, the taste is fragrant but not greasy, just made iron lion head with chopsticks inserted naturally dispersed into petals, meat soft elastic just right. The large meatballs made are uneven in appearance, resembling the mane of an iron lion's head, so it is called a braised iron lion's head.
It belongs to Huaiyang cuisine. Legend has it that the lion's head method began in the Sui Dynasty, and has the characteristics of snow white color, tender flesh, mellow flavor, and suitable for all seasons. , let's share with you the production method of braised iron lion head. First of all, let's introduce the horseshoe, the scientific name of water chestnut, Chinese medicine believes: water chestnut taste sweet and cold, the effect of clearing heat and phlegm, raw jin appetizer, clear eyes, clear sound, eat and sober wine. Clinically, it can be used for fever and thirst, sputum fever cough, sore throat, unfavorable urination, and blood in the stool. Northerners do not have this material and can replace it with potato starch. Put the horseshoe in the meatballs so that the taste is not monotonous and does not feel greasy at all.
material:
Pork fore leg lean meat 300 g; horseshoe 6-8; 1 egg
Accessories:
Spices (star anise, fragrant leaves, a pinch of licorice)
2 green onions 4 tbsp starch, 1 tsp salt, 1 tbsp cooking wine, 1 tsp chicken broth mix, 2 tbsp light soy sauce, 2 tbsp rock sugar 10 g dark soy sauce
1, the pork is washed and dried, chopped into filling, not too fine, the horseshoe peeled, chopped
2: Add salt chicken powder and cooking wine
3. Beat the egg in the meat filling, add the minced onion and ginger (you can also put the onion and ginger water), add all the spices, whisk in one direction to the best, and add a few drops of water to beat together. Then add the horseshoe crushed and stir well
4. The meat filling is balled into balls, and the meat filling is presented as a paste after being beaten hard and stirred.
5, the pot into the oil, 60% of the heat into the balls fried to the surface of the golden brown after fishing out the drainage oil, the balls in the next pot will become flat, the main reason is that the meat filling is not strong, the meat filling must be repeatedly beaten.
6: Add an appropriate amount of water to the casserole dish, add the fried balls, green onion and ginger slices and peppercorns, add the soy sauce to your favorite color, boil and reduce the heat until the soup is less, and then fish out the balls
7: Continue to boil the remaining broth in the casserole, add water starch (outside the amount) to thicken, drizzle with sesame oil, and then pour on the balls
In the words of yangzhou people: "Pork is tender and tender, it must be spooned with a spoon, and after eating it, it is full of fragrance and fragrant teeth and cheeks, which cannot be forgotten for a long time." The taste is strong, salty and delicious, and it is a very delicious home cooking dish.