Lion's head is a famous dish, belonging to Huaiyang cuisine, which is called lion's head because of its large pieces like the head of a lion.

Lion's head is characterized by large meatballs, which are first fried and then boiled, and thickened with soup. It is basically the same as the Four Happiness Dumplings in Lu Cuisine, so it is often confused with it from Lu Nan to Huai Yang area.

In fact, the four happy balls and lion's head is also slightly different, generally four happy balls with a fixed collocation is four balls in a plate, meaning "good fortune, fortune and longevity", often frequented in the wedding and birthday banquets. And the lion's head with no fixed style.

The raw materials for braised lion's head are generally: lean meat, fat meat, chopped green onion, ginger, water chestnuts, salt, cooking wine, soy sauce, soy sauce, starch and pepper. Fatty and lean meat is red and oily, with green vegetables to cover, bright colors and pungent aroma, just look at the appetite, mellow flavorful meat and juice, is irresistible to the top of the delicious.

Braised lion's head practice:

Ingredients: pork stuffing moderate, 1 egg, starch moderate, moss moderate, salad oil moderate, salt moderate, a little rock sugar, green onion moderate, ginger moderate, cooking wine moderate, old soy sauce moderate, pepper moderate, sugar moderate.

1, pork filling put 1 egg, some starch, pepper, salt, sugar, cooking wine, green onions and ginger mixed well. Use chopsticks to beat in one direction and set aside.

2. Wearing disposable gloves, take the meat mixture and drop it into a ball. Repeatedly wrestling the meat between your hands will make it more and more sticky, and then it will naturally form into a nice ball shape that won't break easily.

3. Fry the meat in a deep frying pan until the surface is golden brown and a crust forms, then remove from the pan and control the oil.

4, leave the bottom oil in the pot, under the onion and ginger slices burst incense, add a little more boiling water to boil. Pour in soy sauce, put salt, rock sugar to taste.

5, into the fried lion's head, high heat boil to low heat, cover and simmer for 20 minutes. Blanch a few cabbage with the plate. Green vegetables with fat but not greasy lion head, especially delicious.