Lion head is a famous dish, belongs to the Huaiyang cuisine, in the north is known as the four happy balls, many people love to eat, the taste is very delicious, the reason why called lion head is because of the use of fat and thin meat cut into dices of meat, after cooking the fat meat is softened a lot of big meatballs on the surface of the uneven surface of a lion's head to be so named. The first thing you need to know is how to make an authentic lion's head.

The most authentic way to make a lion's head

Clean stew Yangzhou lion's head

First of all, the main material is pork, to fat meat 30%, seventy percent of the refined meat (this ratio is very important) and then is the egg, cornstarch, onions, ginger, cooking wine, and seasonings and so on.

Minute the fine meat, and then put on a plate. Then cut the fat meat into small pieces, slightly chopped, but not chopped fine. Put it on a plate with the finely chopped meat.

Get rid of the egg whites and discard the yolks (because it is a clear stew, the lion's head should be kept milky white, and the yolks will make the color of the lion's head darker). Put the egg white into the chopped meat as well.

Pat the scallions and ginger loose and soak them in half a bowl of water.

The fat meat with the hand mix, (remember: to mix in one direction, can not change direction) and then add soaked onion and ginger water (you can put some more water, which can make the lion's head more crispy and delicious), and starch (starch does not have to be too much), the egg white, monosodium glutamate, cooking wine (in moderation, too much easy to make the color darker) together with the forceful mixing, according to the proportion of the water can be put more, do not have to worry about the meat minced diluted! Not to worry about the minced meat thinning out and not forming. Because as long as the force clockwise stirring, fine minced meat will absorb enough water and gradually thickened. During the period, you can slowly add some salt, which can increase the consistency of the minced meat, so that the lion's head is more likely to absorb water. (Master said family many practices do not put water, this is the biggest mistake, do out of the lion's head is very old, the taste is not good)

Stir the minced meat, and then in a deep-bottomed casserole with enough water, warmed by the stove fire, and then take a fist-sized amount of meat with the right thumb and forefinger sliding forming, and then patted with both hands, so that between the fine meat and fat meat rice will be formed in the surface of the lion's head in the form of coarse plush-like. And then gently placed in a pot of warm water, and then boil, (the lion's head on the shape), and then stewed over low heat for two or three hours, crispy and tender "stewed lion's head" is good. (When simmering the lion's head, keep skimming off the foam and debris to keep the soup clear. \n\nThe authentic way to make braised lion's head!

Braised lion's head

The following is the most authentic way to introduce to you:

1 first chop the meat into minced meat, their own chopping is delicious, take the opportunity will be the glutinous rice panned in a rice cooker to burn with the usual rice as burned!

2 will be chopped minced meat in a pot, and then into the ginger, wine, salt, monosodium glutamate, green onions (the most critical, to be a little more fragrant on some) and then hit one to two eggs together with the mix! And then seasoning!

3 will be cooked glutinous rice and minced meat and mix well, must be mixed evenly!

4Prepare a frying pan, a bowl of wet starch

5Put the glutinous rice meat into a round ball into the wet starch and rolled on the line, and then put into 80% of the hot frying pan until the appearance of the golden brown on the OK! At once you can feel the aroma! Have one, it doesn't matter, it's cooked!

The above is the original shape of the lion's head, good fried lion's head, you can braise, you can put into the hot pot can, braising is more delicious

Put the cold lion's head into the pot, put a little water, boil, put the soy sauce, monosodium glutamate, cook for a while, cook the lion's head is soft on the line, and then put the sugar, and other broth is thick, can be out of the pot, and then sprinkled with some scallions on top of it! It's even better! Wow, the mouth is watering!

To make braised lion's head, don't buy fried lion's head in the market, that kind of flour is more, not as good as the one you make yourself!

How to make fluffy and tasty lion's head

Raw materials needed:

Lion's head: pork (fat and lean ratio of 6:4 or 5:5) 1000 grams, 200 grams of lotus root (water chestnuts), 1 egg, 20 grams of ordinary soy sauce, 15 grams of cooking wine, 20 grams of green onions, 10 grams of ginger, 30 grams of cornstarch, salt to suit

Soup: (half of the above ingredients) portion of the soup required) 30 grams of soy sauce, 5 grams of dark soy sauce, 15 grams of oyster sauce, salt, 10 grams of rock sugar or 3 to 4 grains, 3 pieces of green onion, 3 slices of ginger

Methods of production:

1, the pork cleaned and peeled and cut into chunks, put flat into the tray into the refrigerator freezer until the meat is hardened, but not completely frozen solid removed;

2, will be the meat first slices, and then cut into julienne, finally cut into meat, about yellowish brown. Finally cut into meat, about the size of a soybean;

3, and then all the cut meat with a knife to chop a few times, not chopping can be, do not chop into the meat;

4, will be onion and ginger cut into fine end, the finer the better, the lotus root first thinly sliced and then thinly shredded and finally cut into fine end;

5, will be put into the pot, put the meat into the soy sauce, salt, onion and ginger end, beat the egg! mix well;

6, into the end of the lotus root and mix well;

7, and then the starch with a little water into a thick starch paste poured in one direction and mix well, do not have to wrestle with the meat, so out of the lion's head is not fluffy enough;

8, will be mixed up with the meat take a ball of meat, left and right-handed reversed to make a round shape of the pill, all done into the tray, I eat my own! In order to shorten the stewing time, the balls are not big. If you are a guest in order to look good can be a catty of meat can be done 4, more imposing some, more like a lion's head;

9, the pot of oil is hot, will be put into the oil one by one pills, with a spoon to scoop up the hot oil gently poured in the lion's head;

10, medium-high heat deep-fried pills some color, shell slightly hardened fish out;

11, will be deep-fried lion's head to take out a few ( The rest can be cooled and frozen for preservation, you can also once all stewed out even soup into small portions refrigerated or frozen, eat when adding some vegetables) into the casserole or soup pot, put the water did not exceed the lion's head more, because after cooking the soup is very good, will be all the seasonings in the soup is also put into it;

12, high heat boil the pot, taste, the soup lightly salty, aftertaste a bit of a little bit slightly sweet on the right, to change the micro-fire to maintain a slight bubble and then stew at least 2 hours can be, if you do big, the best 3 hours or more, stewed for a long time taste more fluffy. You can use the rice cooker stew, open the pot and change into the heat preservation gear do not care about it, 5 hours later and then open to see, or at night before going to bed into the rice cooker, do not delay sleep at all.

13, eat when you can put a handful of greens (bok choy) or vertically torn into strips of baby vegetables cooked soft, soup is also very good, you can also take out the lion's head into a deep dish, take some soup put starch water to make a thicker soup poured on it.