Braised lion's head, has always given me the impression that it is a very distinctive "big dish", red color, rich taste, every time I see, I can not help but taste a few bites! This time, I tried to do it myself, I really did not expect to be delicious and easy to do, and then you can often eat a lot of good food!
How to make braised quail egg lion head
Step by step
1
All the ingredients are ready, wash the greens and spare.
Step by step
2
Put the quail eggs into a pot, cook them over low heat, pull them out and let them cool down, then peel the shells and set aside.
Step
3
Add salt to the water and bring to a boil. Blanch the greens for 30 seconds, then remove from the pot and place in cold water to soak and cool, drain, and put on a plate.
Step
4
Dice the pork and grind it into mincemeat.
Step
5
Add salt, cooking wine, egg, corn starch, green onion, ginger and soy sauce to the meat mixture, stir well with chopsticks and beat in the same direction.
Step
6
Put the meat mixture into your hands, roll it round and press it flat, put in the quail egg, roll it round with the meat mixture sealing, and pat some corn starch.
Step
7
Roll the meatballs into uniform sizes as much as possible, so that the finished product will be more beautiful when it is presented on the plate! Rub some vegetable oil on the palms of both hands or wear anti-stick gloves once to make it easier to handle without getting your hands dirty.
Step
8
Pour a proper amount of salad oil into the pan, put the meatballs lightly into the pan, medium heat and slowly fry until browned (old and tender, according to personal preference)
Step
9
Pour a little bit of oil into the pan, stir frying onion, ginger and garlic slices, pouring in water, soya sauce, soy sauce and sugar, put the lion's head into the pan, cover with a medium heat, and then put the lid on the lid. pan, cover with a lid and cook on medium heat for 10 minutes.
Step
10
Add the water starch and reduce the juice over high heat. Fish out and arrange on a plate, you can enjoy the delicious．