Raw materials: 15g of pork belly, 1g of horseshoe, 1g of mushrooms, 5 green vegetable hearts and a little ginger slices.
seasoning: 5g of peanut oil (1g of actual oil consumption), 12g of salt, 1g of monosodium glutamate, 5g of sugar, 3g of raw flour, 15g of chicken soup, 1g of soy sauce and 5g of sesame oil.
Production process:
1. Chop pork belly into paste, cut water chestnut and winter shavings into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and make four big balls. Blanch the vegetable heart with boiling water, pick it up and put it in a dish. Slice the ginger.
2. put oil in the pan, add large meatballs at 13 degrees, fry until golden brown outside and cooked inside, and pick them up for later use.
3. Leave the oil in the pot, add ginger slices, chicken soup, big meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, then thicken the juice with wet raw flour and serve.
Braised lion's head is a very famous Huaiyang dish, also called Four Joy Meetballs, for its auspicious meaning. Under normal circumstances, braising lion's head in soy sauce is an essential dish in Chinese holidays or when there is a red and white wedding at home.
Nutritional value of braised lion head
The pork selected for braised lion head is the best pork with fat and thin streaky pork, which not only tastes better, but also makes the lion head look excellent. When making the lion's head, you also need to use Chinese cabbage for decoration, which can be regarded as a combination of meat and vegetables, taking into account the nutrition absorption and the appearance of the dishes. In addition, if you want to make a delicious and beautiful lion's head, there are two auxiliary ingredients, namely corn starch and egg white. These two ingredients are very important when making lion's head. In addition, in addition to pure meat, you can also add some vegetables in the minced pork, such as water chestnut and magnolia slices, to make lion heads with different tastes.