How to cook braised lion's head? Mellow, fresh and salty, crisp and tender, delicious. Four Joy Meetballs is one of the traditional famous dishes in China, belonging to Anhui cuisine. It consists of four meatballs with good color, smell and taste, and contains four happy events in life: happiness, luck, longevity and happiness. Mainly used in wedding banquets, birthdays and other banquets to take its auspicious meaning. Four Joy Meetballs, in appearance, consists of four big balls and other auxiliary materials. In rural areas, some people have happy events, and a large table of dishes is eye-catching, which is loved by adults and children.

The lion's head made in this way is bigger and looks good on the plate, and it can also help the old club build a shop. This dish is a hot dish no matter where you eat it. Braised lion heads are also written on the menu of every restaurant. Because I like to eat lion's head, every time I go to a restaurant, I also order braised lion's head so that I can swallow one myself. Eating and eating, I found that the taste of each restaurant is different, some are soft and refreshing, and the juice is round; Some are tight and hard, and the taste is not very good; The others seem to be squeezed out one by one in the equipment, which is difficult to swallow.

Slowly, I found that I don't like eating lion's head. No matter whether it's a banquet or a restaurant in the country, others don't move chopsticks much. Sixi Meetballs dumpling stuffing is 4: 6, which is more delicious. The size of meat is larger than that of ordinary dumpling stuffing, so it tastes stronger. Don't say anything Today, uncle took you to the kitchen to stew lion's head. I hope you have a good time ~ The meat stuffing includes lotus root, egg, starch onion, Jiang Xiaola pepper, tomato sauce, spiced rice wine, soy sauce, salt and vegetable oil.

Step 1: Wash the lotus root, peel it off with a hob, chop the onion and ginger, add the onion, Jiang Mo allspice powder, egg, starch, rice wine, soy sauce, salt and vegetable oil, turn it clockwise, and then roll it several times.

Step 2: Take a proper amount of dumpling stuffing by hand, roll it into dough (sticky and not easy to break), pour it into a baking pan (the bottom of the baking pan is smeared with a small amount of oil to prevent sticking), run an air electric frying pan (240 degrees 15 minutes), or put it into a pot to cook (the oil temperature is 60%, and it can be fried to 80%), and then control the oil and replenish water for later use.

Step 3: Finally, chop the onion, Jiang Xiaola pepper and tomato sauce, put them in a wok for later use, add a proper amount of oil to cook them, saute the chives, ginger and raw oil, stir-fry the tomato sauce with a little boiling water, add the fried meatballs, cover them with slow fire and cook for 20 minutes, and then you can eat the stewed lion's head with mellow taste, fresh, salty and crisp. You can see for yourself if you like ~