State banquet dishes are generally used by the state to entertain foreign guests. They combine the advantages of local dishes and are improved on the basis of the original cuisine. Today, I would like to introduce a national banquet dish that we eat every day-braised lion's head. It is said that this dish is the favorite dish of Premier Zhou, the national male god.

Braised lion head, fat and thin, four points and six points, cut into rice grains by hand and boiled with top soup. Fat but not greasy, light but not light, it is called lion's head because of its grandeur and strength. In addition, in the traditional culture of China, the lion is also a symbol of strength, which also represents the traditional food culture color of China. Zhou Enlai entertained Nixon with this dish and introduced the origin of this dish.

Originally, the lion's head stewed with honey was called "Four Joy Meetballs" by Tianjin people, but it was salty. In life, many friends also love to eat this dish. So how to make delicious braised lion head?

Ingredients: pork foam, eggs, water chestnut, minced onion and ginger.

Exercise:

1. Peel the horseshoe and cut it into cubes.

2. Add eggs to the meat stuffing, add minced onion and ginger, add cooking wine, soy sauce and water starch and stir in the same direction, then add diced horseshoe and stir.

3. Make the mixed meat into balls.

4. Pour the oil into the pot. When the oil is hot, put the meatballs in and fry until the surface is golden.

5. In this way, fry all the meatballs for later use.

6. Add a proper amount of water to the casserole, add pepper and ginger slices, add soy sauce and sugar, and add croquettes.

7. When the soup is almost collected, sprinkle a small amount of chopped green onion on the pot to decorate it.

Is it simple? In fact, state banquet dishes are not so out of reach, and they can be easily cooked at home ~