Today to share with you a "braised lion's head" home-cooked method, soft sticky into the taste, crispy outside and tender without fishy taste, eat a bite of lips and teeth to leave fragrant, there are likes to learn quickly.
Ingredients: Pork hind leg meat, Shanghai green
Accessories: shallots, ginger, green onions, peppercorns, dried peppers, carrots, eggs, starch
Seasoning: salt, pepper, thirteen spices, soy sauce, dark soy sauce, chicken essence
【Braised lion's head】——Delicious and fragrant
1. Let's start preparing the ingredients
Prepare 2 pounds of peeled pork hind leg meat, after washing, first cut into thin slices and then chop into meat particles, do not chop too much, slightly grainy, eat more chewy.
2. Start preparing the excipients below
Prepare a slice of green onion and cut the horseshoe slices.
Prepare a slice of ginger and cut into slices.
Put them all together, then grab a few peppercorns and a few dried peppers and set aside.
Prepare a few shallots and cut into segments.
Prepare a piece of ginger and chop it into small pieces.
Prepare half a carrot and chop into small pieces.
After all cut, pour into the blender, add the appropriate amount of water to beat into green onion and ginger puree, drain the green onion and ginger residue, and use only the onion and ginger juice water.
3. Start the minced meat below
Add a spoonful of salt, half a spoonful of pepper, a little thirteen spices, pour in a little soy sauce, first grab the seasoning, and then pour the appropriate amount of onion and ginger water, beat the onion and ginger water into the meat filling in one direction, do not directly put the minced onion and ginger, otherwise the fried lion's head is easy to blacken, and when the meat filling is sticky, pour the onion ginger water again, let the meat stuffing absorb enough water, so that the meat is more tender.
Beat an egg, stir and beat for 5 minutes to give the meat filling a stronger, and then grab a small handful of starch to grasp and mix evenly, the starch can lock the moisture in the meat filling, but also increase the viscosity of the filling, so that the balls are better into a ball and are not easy to loosen.
4. Start frying below
Burn the oil in the pot, turn off the heat when the oil temperature is 60% hot, grab a handful of filling balls into large meatballs, wrap a layer of water starch on top of the meatballs, prevent the balls from loosening, gently slide into the pot after wrapping, turn the meatballs into a low heat after setting, often turn over the noodles to make it evenly heated, fry for about 5 minutes, fry the meatballs into such a golden brown, fish them out and put them in the basin, pour in the prepared spices for later.
The croquettes are set at a high oil temperature and then slowly fried over low heat.
5. Start cooking below
Boil water in a pot, add 3 grams of soy sauce, 2 grams of salt, 2 grams of pepper, 2 grams of chicken essence, a little thirteen spices, stir and open the seasoning, and pour the meatballs together after the soup is boiled.
After the water in the steamer is boiled, put the meatballs in it, steam and turn the heat down to steam for 1 hour, so that the meatballs can fully absorb the soup into the flavor.
Boil water in the pot, add a little salt and vegetable oil, after the water boils, put the Shanghai Green into the pot and blanch for one minute, after blanching, pour it out and place it on the bottom of the plate.
After 1 hour, the balls were also cooked and we put them on a plate.
Drain the soup that has just been steamed into the pot, boil on high heat, hook a little water starch to thicken the soup, get up and pour the soup evenly on top of the meatballs, and then sprinkle the green onions to taste.
Well, a delicious braised lion's head is ready.