During the festival, we will prepare many delicious dishes to entertain guests. As a traditional food, stewed lion's head is prepared by many families, and some people in some places also call it the four happy parties. Although this dish is made of meat, it tastes good and tastes sweet and sticky. Many people like it very much. So what can be done to make braised lion head taste better? In fact, it would be better to add "this dish"! Today I will tell you how to make braised lion's head, which is the best.
Prepare raw materials, pork belly, lotus root, egg, onion, ginger, cooking wine, sugar, white pepper, soy sauce, soy sauce, oyster sauce and edible salt.
How to make it: When making braised lion head, the choice is also very important. Therefore, I suggest that when choosing pork belly, you can choose pork belly that is four points fat and six points thin, so that the taste of braised lion head will be more delicious. After we buy meat, we should clean it first and then chop it ourselves. The meat cut by yourself will taste stronger and taste better. Don't make it too small, just chop the meat into corn kernels and put them in a small pot for later use.
After that, we prepared this dish, which played a very important role in the production of braised lion head, namely lotus root. When we make braised lion's head, adding lotus root will make it taste more delicious, fragrant and glutinous, but not greasy. Let's wash the lotus root first, then peel it and cut it into pieces, then cut it into small pieces with a kitchen knife and put it in a bowl for later use. Then we wash the prepared onions and ginger and make them into powder. Then, we mix lotus root, onion ginger and meat together, which can also reduce the fishy smell of meat.
After that, we add some edible salt, sugar, soy sauce and white pepper to the meat stuffing, then prepare two eggs, add the right lower limb and stir well. When stirring, don't stir casually, but stir in one direction until it is strong. Then we add a proper amount of water to the pot and boil the water with high fire. Then we make the meat into balls and put them into boiling water. When all the meatballs are cooked in water, they can be taken out for later use.
Then we prepare a clean pot, add a proper amount of broth, add some sugar, and slowly cook oyster sauce with low fire. Then we can put the cooked meatballs into the pot, and then cover the pot and cook for about twenty or thirty minutes. This is a delicious stewed lion head.