In fact, braised lion's head is not difficult to make. To make a good lion's head, you must first choose the meat. This kind of meat should try to choose moderate fat, seven points lean meat and three points fat meat. This kind of meat is best for lion's head. Then prepare the ingredients we need to make lion's head: eggs, starch, salt, sesame oil, chives, peppers and so on. Although the lion's head made by ourselves is not as delicious as the lion's head made by a professional chef, it can be taken as a family banquet. When making, there are also some secrets. Today, I finally got around to writing a cookbook. Take it if you like!
Ingredients: 500g pork belly, horseshoe 150g, onion, ginger and garlic, 2 eggs, a dozen peppers, star anise 1, half onion, salt 1 teaspoon, 3 tablespoons organic soy sauce, hot water 1 bowl and a little chicken essence.
Exercise:
1. Chop pork belly into stuffing, add onion, ginger and garlic, continue to chop the meat finely, and soak the pepper in warm water.
2. Beat two eggs in a bowl, and then break them up.
3. Pour pepper water and egg liquid into the meat stuffing, then add cooking wine, salt and starch and stir until the meat stuffing is thick.
4. Dice the water chestnut, pour it into the meat stuffing, stir it evenly, and knead it into a slightly larger ball in your hand.
5. Heat a lot of oil in the pot, then put the lion's head in, fry it until golden brown, and take it out.
6. Take another pot, pour in organic soy sauce, hot water, star anise and onion, and pour in lion's head.
7. Cover the lid, cook over low heat, and finally collect the juice over high heat.
The above is the most authentic way to braise lion's head in soy sauce. You all learned. This is really excellent for people who like to eat braised lion heads. After reading the above methods and common methods of braising lion's head, if you are tempted, act quickly.
Braised lion head, a famous dish of Han nationality. It is a dish that China often eats on holidays. It is also known as the Four Happiness Festival, which means it is auspicious. At the same time, it also means auspicious New Year's Eve. The fat and thin meat is ruddy and shiny, and there are green vegetables hidden in it. The color is bright and the smell is fragrant, which will arouse the appetite just looking at it. The meat and juice with rich wine flavor are irresistible top delicacies. Lion head should be soft and delicious. It's best to chop the meat yourself. Seven parts lean meat, three parts fat meat, finely cut and coarsely chopped. The size should be as small as a grain of rice, not too fine, and there should be a gap between the meat to accommodate the juice. Another key point is that in the container, it should be stewed slowly, and the casserole is the best. "