Braised pork ball in brown sauce is a famous Huaiyang dish. It is a famous Huaiyang dish in which fat and lean meat are combined with water chestnuts, mushrooms and other ingredients to make the balls, which are deep-fried and then boiled, and then cooked. The aroma of the meat in the pot is appetizing just by smelling it, and the mellow flavor of the meat and the juices are super tasty.

Shishitou to be soft and tasty, the meat is best chopped by yourself, and to be fat and thin, lean meat slightly more than fat meat. However, if you have limited time, you can buy ready-made meat stuffing. Another important point is the container. It should be stewed slowly over a low fire, and a casserole dish is the best. One of the best dishes that the late Zhang Daqian, a master of Chinese painting, taught his wife was "braised lion's head".

Expanded Information

Cuisine: Braised Lion's Head, representative of Huaiyang Cuisine. Traditionally regarded as one of the four major Chinese cuisines, Huaiyang Cuisine is now usually regarded as the representative faction of Su Cuisine, one of the four major cuisines. It refers to dishes popular in Huai'an, Yangzhou, Zhenjiang and their vicinity in Jiangsu Province, and brings together the essence of the above cuisines, which is the representative flavor of Jiangsu Cuisine.

Braised lion's head is an authentic Huaiyang cuisine. The meat, both fat and lean, is red and oily, with green vegetables to cover the bright colors and aroma, just to look at the appetite, mellow flavorful meat and juice, is irresistible to the top of the delicious.

Baidu Encyclopedia - Braised Lion's Head?