2. Wash the pork, remove the fascia, chop it into minced meat, or stir it into minced meat with a blender. Peel water chestnut or fresh lotus root, wash, and cut into powder for later use; Slate oil should also be cut into powder. Wash onion, remove old leaves, pat flat and cut into filaments; Wash ginger, mash and slice for later use; Prepare 1 glass of water, add onion and ginger, rub them with your hands to make them spicy, and filter them out to make onion and Jiang Shui.
3. Put the minced pork and suet in a container, break up the eggs, add water chestnut powder or fresh lotus root, then add 1 tbsp soy sauce, 1 tbsp starch, 1 tbsp onion Jiang Shui and a little salt, and stir well.
4. Then knead the meatballs by hand for later use, pour a proper amount of oil into the pot, heat them to 70%, add the meatballs, fry them until they look golden yellow, and take out and drain the oil. The meatballs are most afraid of scattering after being put into the pot. Fry them at high speed for 2 minutes, and then turn to low heat immediately, so as not to burn.
5. Pour the oil out of the pot, put it back into the meatballs, add a proper amount of soup or water, bring it to a boil over high fire, and simmer for about 12 minutes. Add black fungus, bamboo shoots, sugar, pepper, oyster sauce, soy sauce and yellow wine, and cook until the soup is almost dry. Finally, thicken with water starch and serve out. Just put a little rape around the plate. This is a relatively short-term practice.
6. You can also add more broth or water. If you haven't eaten meatballs, add seasoning and simmer for about 1 hour. Stew until the soup is almost dry, then thicken it with water starch ~ the side dishes can be added later ~ stew for a while ~
7. Bamboo shoots should be scalded in advance to remove bitterness; Small rapeseed can be directly boiled in soup, finally put in, cooked and fished out.
8. Onion Jiang Shui is usually used for cooking meat. When curing meat and fish, you only need to add 1-2 tablespoons onion Jiang Shui to remove the fishy smell and increase the flavor. In addition, when scalding pork ribs, beef brisket, seafood and other meats, adding some onion Jiang Shui can not only remove blood, but also increase the flavor. Compared with fresh onion ginger, it has the effect of removing fishy smell and increasing freshness.
9. Slab oil refers to the oil layer closest to pork skin, which is all the white part of fat meat. After chopping, it is sheep fat powder. The harder and more elastic, the better the taste ~
10. Braised lion's head is a dish often eaten in festivals in China, also called Four Joy Meetballs, because it has auspicious meaning. This dish is famous for its fat and thin meat. It is ruddy and shiny in color, bright in color and fragrant with green vegetables. Just looking at it can stimulate appetite, and mellow meat and juice are irresistible top delicacies. The lion's head should be soft and delicious, and the meat should be chopped by itself. There is also a key point in the container, which should be simmered slowly. Casserole is the best. Very thin, three points fat, finely cut and thick, and the size should be like rice grains. Don't chop it too finely, so that the meat can contain juice.
Dietary Characteristics of Braised Lion Head
Braised lion's head is a dish often eaten in festivals in China, also known as Four Joy Meetballs, because it has auspicious meaning. This dish is famous for its fat and thin meat. It is ruddy and shiny in color, bright in color and fragrant with green vegetables. Just looking at it can stimulate appetite, and mellow meat and juice are irresistible top delicacies. The lion's head should be soft and delicious, and the meat should be chopped by itself. There is also a key point in the container, which should be simmered slowly. Casserole is the best. Very thin, three points fat, finely cut and thick, and the size should be like rice grains. Don't chop it too finely, so that the meat can contain juice.