To make this dish, we must first prepare: 600g minced pork, 200g Chinese cabbage, 30g ginger, egg 1 serving, oyster sauce 1 serving, 2 tablespoons soy sauce, 2 tablespoons cooking wine, a little chicken essence, a little pepper, starch 1 serving, a little star anise and a tsaoko. The meat stuffing of lion's head is different from crispy meatballs. We chop it slowly by hand with a big knife to the size of rice grains, so that the fried meatballs are more like lion heads, and the juice can still be contained in the meat seam after stewing. Huaiyang cuisine is characterized in that the meat in the stewed lion's head is layered, cut one by one, and finally cut into granular meat, which is as big as rice grains. The rice grains alternate with each other, and the juice is rich, which melts instantly when eaten. This is the characteristic of braised lion head.
Add soy sauce, soy sauce salt and monosodium glutamate and mix well. The first step is not to add too much water, because there are many liquid seasonings to be added later. If the meat is too thin, it is difficult to shape the lion's head in the later stage. The meat stuffing is made into large balls of about 100g, and then it is made back and forth in the palm of your hand for 72 times to make even and sticky balls. Pour enough vegetable oil into the pot. When it is 60% hot, add meatballs, fry until golden brown, and take out the oil control.
Season with salt, sugar and pepper, stew for about 50 minutes, wash the rape, blanch it with boiling water, take it out and put it on a plate, put the stewed lion's head on it, filter the boiled lion's head soup and pour it on it. Delicious and enjoyable. Braised lion's head needs to follow two points. One is to make the meatballs easier to shape, and it will not spread out during the frying and stewing process, which is also very important. Another point is the taste of meatballs, because the lion's head is a relatively large meatball.