How to make braised lion's head

Braised Lion's Head is a well-known Han Chinese delicacy. In the north, it is called Four-Happiness Meatballs. It is made with fatty and lean pork as stuffing, and then added with mushrooms, other vegetables and other ingredients. After being made into meatballs, they are fried first and then boiled. After they are out of the pot, they have a fragrant aroma and taste very delicious. You can also make them at home. Let’s learn how to make braised lion head.

How to make braised lion's head

Ingredients: minced pork, green vegetable core, water chestnut, whole wheat toast, green onion, ginger, egg, seasoning: cooking wine, salt, soy sauce, sugar, sesame oil

Method 1: Chop the scallion and ginger, beat the eggs, and add them to the minced meat; 2: Add cooking wine and salt to the minced meat and stir vigorously in the same direction until it becomes sticky; 3: Peel and chop the water chestnuts, chop the whole wheat toast (here is the recipe for whole wheat toast), add them to the minced meat and mix well; 4: Scoop a large spoonful of the filling into the palm of your hand, knead it into balls, and then gently pat it back and forth between your palms to expel the air inside. Make the lion's head firmer; 5: Heat the wok and add oil, fry the meatballs on medium heat until the surface is golden yellow, filter out the excess oil; 6: Add soy sauce, sugar and appropriate amount of water, simmer until the flavors are absorbed, then drizzle with sesame oil and serve; 7: Wash the green vegetable core, take another pot to boil water or broth, add oil and salt after the water boils, add the vegetable core and blanch it, then arrange it around the lion's head.

Cuisine

Braised Lion’s Head, a representative of Huaiyang cuisine. Huaiyang cuisine is traditionally considered one of the four major cuisines in China. It is now generally considered to be the representative faction of Jiangsu cuisine, one of the four major cuisines. It refers to the dishes popular in Huai'an, Yangzhou, Zhenjiang and the surrounding areas of Jiangsu Province. It brings together the essence of the above dishes and is the representative flavor of Jiangsu cuisine. Huaiyang cuisine emphasizes delicate knife skills and has a light taste. The main dishes include braised lion head, soft-shelled eel, Pingqiao tofu, fried cattail and crab roe soup dumplings.

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