Hello everyone, I am the first gourmet Ah Fei, every day there are several dishes to share with you, pay attention to take you to appreciate the taste of the tongue of the world.
Lion's head, is a very homely dish, there are many kinds of methods, the taste is also different, if you want to eat a little lighter, it is recommended to use steaming, so that you can keep the ingredients originally delicious, but also do not destroy the nutrients. Just today to share with you the "steamed lion head", there are friends who like it to see how to make it together.
1. Let's start preparing the ingredients
Prepare a piece of pork, under normal circumstances, will use pork belly, three points fat and seven points lean ratio.
Now in the principle of health, there is no use of fat.
After chopping the pork into a minced meat filling, place it in a basin.
Prepare a small section of lotus root, peel it, chop it into small pieces, (you can also use horseshoe (water chestnut)), chop the green onion and ginger into minces, and put it together with the meat filling and lotus root.
2. Start the filling below
In fact, it is similar to the filling of dumplings.
Add salt, pepper, cooking wine, oyster sauce, soy sauce, add a little water, first grasp the meat filling with your hands, and then, in one direction, beat the filling hard to glue the meat filling.
Punching in an egg and continuing to beat the filling is a manual task, and it takes seven or eight minutes to work out the unicorn arm.
Add a little starch, keep stirring and beating hard, and finally, feel the meat filling is particularly strong, hold the hand and stir it with special effort.
3. Let's start making
To boil oil in a pot, we first shape the meat filling into a ball and set the shape in the oil pot.
When the pot is burned until it is slightly smokey, the meat filling is shaped into a ball and put into the oil pot, the appearance of the meat ball changes color, slightly hardened, you can fish out the oil control, put it into the basin (the frying process should be turned on medium heat, low heat, the oil temperature should not be too high).
Prepare two greens, cut them in two and set aside, then cut two slices of ginger and two pieces of green onion.
Boil water in a pot, blanch the greens in a pot for 20 seconds and remove them.
Boil water in a pot, add shallots, slices of ginger, 1 star anise, a few red dried peppercorns, a pinch of peppercorns, then add salt, chicken essence, pepper, soy sauce, a few drops of old soy sauce to tone the base color.
After the water has boiled, cook for 1 minute and pour into the basin of meat balls.
4. Start steaming below
Boil water in a pot, boil the water, and steam the lion's head for 20 minutes.
After 20 minutes, remove the lion's head, put the greens on it, and you're good to go.
Well, a smooth and tender steamed lion's head is ready.
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