The main points are that the meat should not be too fat or too thin, and the meat should not be stuffed with meat. It is good to cut the taste yourself ~ The meat stuffed with meat is called meatballs, not lion heads.

1 "Several methods of braising lion's head in brown sauce"

Raw materials: 50g of winter bamboo shoots, 20g of auricularia auricula, 20g of soy sauce, 3g of cooking wine15g, 3g of vinegar, 8g of salt, 3g of monosodium glutamate, 3g of sugar, 0g of oil180g, onion,10g, ginger10g, and starch.

Practice: ① Slice winter bamboo shoots. Water-borne fungus is selected and washed. Starch is dissolved in water; (2) fire the wok, add oil150g, heat it to 80%, fry the lion's head until it is colored, and take it out and drain the oil; (3) fire a wok, put 30g of oil, add 300g of onion and ginger into stir-fried lion's head, soy sauce, cooking wine and water, add salt, vinegar and monosodium glutamate, add bamboo shoots and auricularia auricula, cook for about 5min, add water starch, and concentrate the juice, then serve.

2. Several methods of braising lion's head in brown sauce

Braised lion's head in brown sauce.

Its cuisine is Fujian cuisine.

Features a strong hometown flavor, the lion's head spit meat, sweet and delicious, plus the original pot on the table, the most suitable for sending meals. (Fujian cuisine)

Raw materials: semi-fat lean pork, Xiaotang cuisine (12 taels each), soup (half cup), soy sauce, sugar (one teaspoon each), seasonings: salt, soy sauce (one teaspoon), ginger juice, onion juice, raw flour, sugar, wine (two teaspoons) and clear water (two tablespoons).

Production process 1. Pork is divided into fat meat and lean meat. 2. Dice the fat meat, cut the lean meat into small pieces, then chop them, put them in a large bowl together, add seasonings and mix well until they are gelatinous, and knead them into six meatballs. 3. Wash Xiaotang dishes, cut them into sections, stir-fry them in oil pan, put half of them in the bottom of the earthen pot, put the meatballs, then put the rest of the dishes on the meatballs, add the soup, soy sauce and sugar, cook until they are boiling, and simmer for about an hour. 　

3. Several methods of braising lion's head in brown sauce

Raw materials: pork belly150g, horseshoe10g, Dongru10g, 5 green vegetable hearts and a little ginger slices.

Seasoning: peanut oil 500g (actual oil consumption100g), salt12g, monosodium glutamate10g, sugar 5g, cornmeal 30g, chicken soup150g, soy sauce king10g, sesame oil 5g. 　

Production process:

1, chop pork belly into paste, cut water chestnut and winter shavings into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and make four big balls. Blanch the heart of the vegetable with boiling water, scoop it up and put it in a dish. Slice the ginger. 　

2. Add oil to the pan, add large meatballs at the oil temperature of 130 degrees, fry until golden outside and cooked inside, and pick them up for use. 　

3. Leave the oil in the pot, add ginger slices, chicken soup, big meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, and then thicken the juice with wet raw powder and serve.

4. Several methods of braising lion's head in brown sauce.

Materials: 1 potato, 4 raw mushrooms, 60 grams of vegetarian minced meat, 30 grams of vegetarian shrimp, 20 grams of peas, 1 small piece of ginger, 2 pieces of tofu, 1/2 bamboo shoots, 1/2 Chinese cabbage and 30 grams of vegetarian ham.

1 bowl of seasoning flour, 5 tablespoons of white powder, 1 tablespoon of salt and monosodium glutamate, 2 eggs and a little pepper.

method of work

A, put potatoes into a steamer and steam until they are soft and ripe. 　

B, after soaking vegetarian meat in water, scoop it up and drain it, pour the steamed potatoes and tofu into mud respectively, cut vegetarian ham, mushrooms, ginger and bamboo shoots into powder, peel Chinese cabbage into large pieces, remove the head and tail of peas, and wash the vegetarian shrimps for later use. 　

C, adding mashed potatoes, minced bamboo shoots, minced ham, minced mushrooms and all seasonings into the bean curd paste, stirring evenly, and kneading into small balls. 　

D, fry the tofu balls in hot oil until golden brown, and drain them. 　

E, heat another 2 tablespoons of oil in a pot, add Jiang Mo to saute until fragrant, then add Chinese cabbage, pea clip and 2 bowls of water to fry until soft, and add tofu balls, salt and miso to cook until the juice is dry.

5. Several methods of braising lion's head in brown sauce

Raw materials: pork belly150g, horseshoe10g, Dongru10g, 5 green vegetable hearts and a little ginger slices. 　

Seasoning: peanut oil 500g (actual oil consumption100g), salt12g, monosodium glutamate10g, sugar 5g, cornmeal 30g, chicken soup150g, soy sauce king10g, sesame oil 5g. 　

Production process:

1, chop pork belly into paste, cut water chestnut and winter shavings into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and make four big balls. Blanch the heart of the vegetable with boiling water, scoop it up and put it in a dish. Slice the ginger. 　

2. Add oil to the pan, add large meatballs at the oil temperature of 130 degrees, fry until golden outside and cooked inside, and pick them up for use. 　

3. Leave the oil in the pot, add ginger slices, chicken soup, big meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer until the juice is thick, and then thicken the juice with wet raw powder and serve.

Practice of lion head with cabbage heart

Raw materials: 250 grams of Chinese cabbage, 500 grams of minced meat, eggs 1 egg, 500 grams of refined oil, a little salt, soy sauce, starch, cooking wine, sugar, onion, ginger and chicken essence.

Make (1) green vegetables. Wash the heart of the vegetable, put it in a boiling pot, and put it around the basin. (2) Put the minced meat into a container, beat in the egg white, add cooking wine, minced onion and ginger, sugar and chicken essence and mix well. (3) Dig the minced meat and put it in the palm of your hand, knead it into a meatball the size of a child's fist, and roll it with starch; Then take the oil pan, blanch the meatballs into golden yellow one by one, and put them in the center of the cabbage basin.

Features a combination of meat and vegetables, rich in nutrition.

Special Huaiyang cuisine: the practice of crab roe and lion head in casserole

Ingredients: pork belly

Ingredients: crab roe, crab meat, horseshoe meat, Chinese cabbage.

Seasoning: cooking wine, salt, monosodium glutamate, pepper, starch, onion and ginger.

Operation method: 1. Cut the peeled pork belly into granules as big as pomegranate beads, and then chop it into stuffing. The specific ratio of fat to thin is 4:6. Make onion ginger wine with onion, ginger, cooking wine and water, add it into the stuffing, add salt and a little pepper, stir along the direction, and add crab meat for later use. 2. Cut the water chestnut into small cubes and wash the cabbage. 3. Bring the casserole to a boil with water, add the onion, ginger slices and cooking wine, then make the meat into meatballs weighing about100g-150g, put the crab roe at the top, put it in the casserole, simmer for about two hours, skim off the oil slick, add monosodium glutamate and salt, and then put it in the scalded Chinese cabbage for a little stew.

Features: The original soup is original, fragrant, soft and rotten, and it is a traditional famous dish in Yangzhou.

Method of stewed eggs with lion's head

Ingredients: 1, pork (with fine and fat skin removed) 2, Chinese cabbage (with stems removed and leaves chopped) 3, boiled eggs (after peeling, lightly scratch the eggs longitudinally to see the yolk) 4, two tablespoons of dry starch (ground into powder with wooden sticks) 5, chicken cooking wine with oil and salt sauce, white sugar, chopped green onion and shredded ginger 5.

Practice: 1, chop the pork on the chopping board until the stuffing of dumplings is almost the same. Put it in a big bowl, add salt, chicken essence, cooking wine, appropriate amount of chopped cabbage leaves and stir it clockwise until it is twisted. Be careful, never turn clockwise for a while. As for dry starch, there are two ways to choose from: 1, adding starch and seasoning into chopped meat and stirring; 2, patting starch on the outside of the pinched lion's head. I personally prefer the former, and I can choose according to different tastes.

2. Knead the pork, which is evenly stirred until it is twisted, into a ball the size of a child's fist by hand. After adding starch, pat starch on the outside of the ball. Take a clean plate, put salad oil on the plate, then put the pinched lion head in the plate and steam it for about 10 minutes. After the meatballs harden and take shape, they can be taken out.

3, put a lot of oil in the pot, because the lion ball is going to be fried! When the oil is 70% to 80% hot, you can put the meat balls down one by one along the edge of the pot. Deep-fry until golden brown, then pick it up.

4. Leave a little oil in the pot, add shredded ginger to make it smell, then pour in the fried meatballs, add salt (appropriate amount, because it has been added when mixing the meat stuffing), cooking wine, soy sauce and white sugar for half a tablespoon, pour in the broth, and put down the eggs together. When the fire boils, it turns to a slow fire. When the soup is thick and sticky, add the chicken essence and sprinkle with chopped green onion to serve!

The practice of stewing lion's head

Production method:

Cut the pork into rice grains, add onion, ginger, water, refined salt, cooking wine and dry starch, stir vigorously, cut the vegetable head into ten knife patterns, stir-fry it in an oil pan until it is emerald green, add refined salt, and bring the pork soup to a boil. Take a casserole, wipe the bottom of the pot with cooked lard, drain the cabbage, pour the broth, boil it on the fire, and divide the mixed meat into several portions to make smooth meat.

The practice of iron lion's head in Xilaile, an imperial doctor

Raw materials:

300 grams of pig fat and lean meat, 50 grams of cottonwood, 60 grams of soy sauce, 750 grams of clear soup, 50 grams of wet starch, 3 scallions, pepper oil 10 gram, 50 grams of Shuifa Yulan tablets, refined salt 12 gram, Shaoxing wine 10 gram, and eggs.

Method:

1. Preparation: Cut the fat and lean pork into 4 mm square dices; Peel Tilia amurensis, cut it into 3 mm square dices with magnolia slices, and blanch it with boiling water; Split the scallion from it and cut it into 6 cm segments. Put diced meat, diced turnip, diced magnolia, minced onion and ginger, soy sauce15g, refined salt 5g, and Shaoxing wine 5g into a bowl, stir well, and make into four big balls by hand; 35g of egg white, salt and wet starch are put in another bowl and mixed into egg paste for later use.

2. Cooking: put the frying spoon on medium heat, add white oil and heat it to 50%. Dip the balls in the egg paste one by one and add oil. When they are fried to 80%, remove them with a colander. Enlarge the bottom of the casserole with scallion, put the meatballs on it, add clear soup, soy sauce and ginger slices, boil over medium heat, skim off the floating foam, move to low heat and stew until the soup is half, take out the scallion and ginger, and fish the meatballs into the soup plate. Pour the original soup of stewed meatballs into a spoon, boil it, thicken it with wet starch, add Shaoxing wine and pepper oil, stir well, and pour it on the meatballs. .. I found it online! For reference only! Your adoption is the biggest motivation for me to answer questions! Thank you for your adoption! Hehehe!