Braised lion's head is a dish often eaten at Chinese New Year festivals, also known as four happy balls, is to take its auspicious meaning. This is a famous Huaiyang dish, fat and lean meat red and oily, with green vegetables to cover, bright colors and pungent aroma, just look at the attraction of appetite, mellow flavorful meat and juice, is irresistible to the top of the delicious. Lion's head to be soft and tasty, the meat is best to chop their own, another focus is on the container, to be stewed slowly over a fine fire to the casserole for the best, the late master of Chinese painting Zhang Daqian taught his wife one of the best dishes is "braised lion's head", Mr. Daqian's method of operation is that ten percent of the lean meat, three percent of the fat meat, fine cut and coarse chopping, the size of the grain of rice, can not be chopped too fine! The meat should be as big as a grain of rice and not chopped too fine, so as to keep the gap between the meat to contain the juice.

Practice 1

Preparation

Materials:

500 grams of pork, 50 grams of greens, 25 grams of carrots, 1 green onion, 1 small piece of ginger, cornstarch.

Seasoning:

60g cooking oil, 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tsp pepper.

Cooking Method

1. Wash and mince green onion and ginger, wash rape, wash and shred carrot.

2. Mix the pork stuffing with chopped green onion, ginger, cornstarch, pepper and soy sauce well, and wrestle it until it is elastic to make meatballs of the same size.

3. Heat half a pot of oil and fry the meatballs until golden brown.

4. frying pan, leave a little cooking oil, frying vegetables and carrots, and then the fried meatballs poured, and add soy sauce, water, cooking wine with the burner, simmer over medium heat for more than 10 minutes until cooked, thickened with water starch, dripping oil to the plate can be.

Features: suitable fat and thin, meat flavor overflowing.

Chef's tip: Mince the meat to refer to the "three fat, seven lean" principle.

Practice 2

Equipments

Raw materials: 250 grams of pork foreleg sandwich meat (minced), 1 section of young lotus root (or 50 grams of water chestnuts), 1 egg.

Accessories: 8 rape hearts, 1 piece of ginger, 3 green onions.

Seasoning: 3 tablespoons soy sauce, 1 tablespoon dry starch (another 1 tablespoon with appropriate amount of water to make gravy), salt and monosodium glutamate to taste.

Cooking Method

1.[2] Wash and peel water chestnuts, ginger and scallions, and chop them; wash the vegetable hearts, put them into boiling water, then fish them out and set them aside;

2. Chop the pork into a bowl, beat in the egg liquid, add scallions, water chestnuts, ginger, and salt and soy sauce, and mix them clockwise until sticky, then knead them into meatballs;

3. Put the meatballs into the hot oil pan, and fry them over high heat until the appearance of the meatballs becomes clear and the meatballs are ready. In the hot oil pot, high heat deep fry until the appearance of golden brown, fish out, drain the oil, standby;

4. The oil in the pot, put the balls, add stock or water, soy sauce, ginger, green onions, boil and change the heat to burn for more than 1 hour, cooked through the meatballs out of the plate to be used;

5. Thickening in the pot and then drizzle into the plate sprinkled with minced green onions, you can be out of the end.

Practice three

Instrument preparation

Raw materials: 500 grams of pork (30% fat), 100 grams of water chestnuts (or young lotus root), 50 grams of bok choy.

Water-raised seaweed, ham, asparagus 25 grams each.

Accessories: 25 grams of shredded green onion and ginger***, 6 grams of salt.

Seasoning: 2 grams of monosodium glutamate, 20 grams of cooking wine, 25 grams of soy sauce, 2 eggs, 75 grams of water starch, 1 gram of pepper, 25 grams of sugar color, 1000 grams of cooked lard (consumed 50 grams).

Cooking method

1. Pork, water chestnuts, seaweed, respectively, cut into small particles, ham, asparagus, respectively, cut into long square slices.

2. Put the meat into the pot, add water chestnuts, seaweed, eggs, salt, pepper, cooking wine, water starch and mix well.

3 、Mix the material into four equal large meatballs, into the 70% hot oil deep-fried until the surface is light yellow when fish out.

4. Put the meatballs into a large casserole, add ginger and scallions, cooking wine, soy sauce, sugar color, 1000 grams of water.

5. After boiling, skim off the foam on the surface of the soup and simmer over low heat for 1 hour.

6. frying pan on high heat, add vegetable oil, burned to fifty percent of the heat into the heart of vegetables, asparagus, ham slightly fried.

7. Decant into the stewed meatballs of the soup boil, add pepper, monosodium glutamate, add water starch thickening, pot pouring into the meatballs of the casserole can be.

Practice 4

Preparation

Main Ingredients

Main Ingredients: 650 grams of pork, 1 egg.

Accessories: horseshoes 4 steamed buns half, onion and ginger minced + onion and ginger slices moderate.

Seasoning: 1 tsp each of soy sauce and wine, soy sauce, water starch (dry starch 1 tsp)

Method of cooking

1. Wash and dry the pork, chopped into stuffing, do not need to be too fine.

2, horseshoes peeled, chopped; steamed buns cut small dice.

3, the meat into the egg, add chopped green onion and ginger, in addition to pepper seasoning all "seasoning", stirring in one direction until strong, adding a few drops of water and stirring. Then add the horseshoes and steamed buns, stir well.

4, the meat mixture into balls.

5, the pot into the oil, 60% heat into the balls deep-fried until the surface of the golden brown, and then removed from the oil.

6, the casserole pot with a moderate amount of water, put the fried meatballs, green onions and ginger and peppercorns, seasoned soy sauce to their favorite color, boil and then turn to a low fire stew until the broth is less, and then fish out the meatballs.

7, the remaining soup in the casserole continue to boil, mixing water starch (outside the portion) thickening until thick, dripping sesame oil, and then poured on the balls can be.