How to make braised little lion's head

Food is the most important thing for people, so a healthy body is of course inseparable from nutritious and delicious food. Chinese food pays attention to color, aroma and taste. If you want to eat delicious food, good cooking skills are of course indispensable. Today I will introduce the method of braised little lion head for friends who like to cook!

1. Chop the pork into pieces and set aside

2. Remove the shrimp thread and shell from the fresh shrimps.

3. Chop the green onion and ginger and set aside

4. Chop the processed fresh shrimp into paste

5. Add chopped green onion, ginger, shrimp paste, cooking wine, eggs, soy sauce, five-spice powder, salt, sugar, chicken essence, water (the ratio of water to meat is 1:2.5), starch (the ratio of starch to meat is 1:1) and mix well.

6. Roll the mixed meat into balls of average size (since there are no quail eggs, they are small lion heads)

7. Heat oil in a pan. When the oil temperature reaches 50%, put in the meatballs and fry until golden brown. Remove from the pan.

8. Pour out the oil in the pot, leaving the bottom oil, add the scallion and ginger, then pour in water (the ratio of water to meatballs is 1:1), and add rock sugar, light soy sauce, dark soy sauce, cooking wine, pepper, and star anise.

9. When the water boils, pour in the meatballs and simmer over low heat until the sauce thickens.

10. When the soup is almost cooked, add starch to thicken it, remove from the pot and sprinkle with coriander.

Today I’m introducing to you the braised little lion’s head dish that I’ve collected for many years. I hope it will be welcomed and liked by you. If you’re interested, please follow my method to try it out.