Raw materials: lean meat 900 grams of fine fat 400 grams of eggs 2 fresh lotus root (red skin) 200 grams

Applications: refined vegetable oil, yellow wine, monosodium glutamate (MSG), salt, sugar, Zhenjiang vinegar, soy sauce, green onions, ginger, starch and so on.

Side dishes: that is, the bottom dish. Beans are preferred, such as: green beans, beans (shelled); also available cabbage and so on. The principle of choice is not to take away the flavor and like to eat can be

Preparation

1, lean meat and fat meat into minced meat, mixed and then chopped together (commercially available "meat stuffing" is not desirable);

2, will be the ginger and green onion soaked in just over the cool water for 30 minutes, the water will be poured into the mince.

3, with a processor pureed lotus root (the more crushed the better) poured into the minced meat

4, will be 2 eggs knocked into the minced meat, add the appropriate amount of yellow wine, monosodium glutamate, salt, soy sauce, sugar;

5, 7, 8 drops of Zhenjiang balsamic vinegar is very important!

6, the amount of starch is the key: to corn starch, for example, 1300 grams of minced meat about 30 grams;

7, with 3 or 4 chopsticks always a direction of forceful stirring, do not reverse stirring, until the power (i.e., elasticity) to standby;

8, 10 grams of cornstarch to add 50 grams of water to hook into the starch juice to standby.

Making

1, take about 80 grams of ground meat in the left and right palms back and forth gently kneaded and poured lightly into a flat round patty, at the same time, are coated with a small amount of starch;

2, the flat round patty gently put into a lightly heated frying pan, frying on both sides until the patty is formed and does not fall apart can be, don't deep frying into the yellow color - the process is the success of this dish, the meat will not be able to be used in the cooking process.

3, over the oil of the meat patties in turn into the cushion with the bottom vegetables (such as 200 grams of green beans) in the casserole;

4, add hot water did not exceed the meat patties, and then add a small amount of monosodium glutamate, salt, soy sauce and sugar can be;

5, in a small fire stew slowly for more than 2 hours. From start to finish must be kept slightly open with low heat, avoid high heat!

Characteristics of braised lion's head

Red color, attractive aroma, fat but not greasy, melt in the mouth, young and old salty. Often the base dish (green beans) is snapped up first.

Crabmeat lion's head

Raw materials: pork ribs 800 grams of crab brain 50 grams of crab meat 125 grams of green cabbage 200 grams of shrimp 1 gram of broth 500 grams.

Method

Pork chopped into pomegranate rice; put in a bowl, add green onions, ginger, crab meat, shrimp, salt, wine, starch and mix vigorously; green vegetable heart was washed and over the oil yards into a casserole, add broth boiled; mix the meat squeezed meatballs, yards of vegetable heart, and then point on the crab roe, covered with leaves, covered with a small fire simmering for two hours to be completed.

Stewed lion

Materials: 800 grams of pork ribs, 100 grams of pork broth, 1250 grams of green cabbage.

Method

Pork cut into rice-like, add onion, ginger, water, salt, cooking wine, dry starch stirring on the strength of the head of vegetables cut into ten knife pattern, in a frying pan stir-fried to bright green, add salt, pork broth boiled. Take a casserole with cooked lard wipe the bottom of the pot, the heart of the vegetable row, pour broth, on the fire to boil, will be mixed into several parts of the meat, made smooth meat round, placed on the heart of the vegetable, on the cover of the green leaves, plus the lid of the pot, boil and move to the micro-fire simmering for two hours can be.

Additionally, it is said that the meat should not be minced, but cut, and it is said that it tastes good