Braised lion head, also known as Four Joy Meetballs, is a famous dish in Huaiyang. It's a huge meatball, fried first and then cooked. It tastes tender and juicy, because there are water chestnut, mushrooms and other materials in the meatballs, which are very rich and delicious. Meat sticks to your hands. The lion's head can be wrapped in clear water first and then wrapped, which is not easy to stick. However, after wrapping a few lion heads, my hands are sticky again, so I need to wash them with my hands again. The method of braising lion's head in soy sauce introduces the cuisine and its function in detail: home-cooked menu Braised lion's head is made of raw pork belly 150g, horseshoe 10g, winter flower 10g, five heart vegetables and a little ginger. Seasoning: 500g peanut oil (actually used oil100g), salt 12 as a whole, and keep it for stewing with lion's head. Chop the rest with the meat. Choose all the black fungus, it looks good.
After the hair is done, carefully cut off the hair roots with scissors to avoid scattering, so that the dishes will look good. ? Braised lion head can be said to be a well-known dish. After all, it's a state banquet-level dish. Because of its sleek and generous shape, it resembles the head of a classical lion in China, hence the name. Braised lion's head is made from minced meat by selecting ingredients and frying. Finally, the meatballs are fried first and then cooked. The fragrant smell after cooking will arouse the appetite, and the meat and juice with rich wine taste are super delicious. Lion head should be soft and delicious. It is best to chop the meat yourself, and it should be fat and thin. Lean meat is a little more than fat meat. 400g of minced pork belly, 60g of egg liquid, 60g of mushroom, 0/00g of water chestnut/kloc, pepper, ginger and onion.