This is a famous Huaiyang dish. It has fat and lean meat, red and shiny, and is paired with green vegetables. The bright color and tangy fragrance will arouse your appetite just by looking at it. The meat has a rich aroma. With juice, it is an irresistible top-notch taste, a double enjoyment for the eyes and the tip of the tongue. The lion's head should be soft and delicious. It is best to chop the meat yourself, 70% lean meat, 30% fat meat, finely chop and coarsely chop, the size should be like a grain of rice, do not chop too finely, so that there are gaps between the meat to contain the juice. In addition, it is best to use a casserole and simmer over low heat!

Ingredients required:

Pork belly: 500g

Water chestnuts: 118g

Egg: 1

Zanthoxylum bungeanum: 10 pieces

Grated ginger: 5g

Starch: 15g

Soy sauce: 1 tsp

Braised soy sauce: 30g

Oyster sauce: 20 grams

Rock sugar: 8 grams

Ginger: 3 pieces

Onion: half root

Refined salt: 15 grams

Water starch: 10 grams

Peanut oil: appropriate amount

Method:

1. Prepare the ingredients, these It is the material used to make lion heads.

2. Wash, peel and chop the water chestnuts, with a net weight of 118 grams; wash the peppercorns with water and soak them in warm water to make peppercorn water for later use; mince the ginger.

3. Slice the skinless pork belly first, then shred it, and finally cut it into cubes.

4. Chop it roughly a few times, or not.

5. Add appropriate amount of pepper water (to remove the fishy smell), minced ginger, 3 grams of salt, a little soy sauce (you can skip it), eggs and a little water starch into the meat filling.

6. Use chopsticks to stir in the same direction until the meat filling becomes sticky.

7. Add water chestnuts.

8. Stir evenly.

9. Grab a handful of meat filling with your hands, pour it back and forth dozens of times with your left and right hands, and form into a big ball. I made five of them, and they are quite big. If you don’t think they are mature enough, you can also make them smaller, but they will lose some of the momentum of the lion head.

10. Fry over medium-high heat until the outer shell of the meatballs is set and hard. Use a spoon to continuously pour the tops of the meatballs to make them evenly mature.

11. Fry until golden brown and take out.

12. Put the fried lion head into a casserole, add enough water, braised soy sauce, ginger slices, green onions, oyster sauce, and rock sugar, bring to a boil and then turn down the heat.

13. Simmer over low heat for about three hours. If the lion is small, this step can be done quickly. A few minutes before turning off the heat, you can add a few green vegetables and cook together. The green vegetables will be very delicious.

14. When eating, take out the lion's head and put it into a deep plate. Take some of the soup used to cook the lion's head, make a thin gravy, pour it on the lion's head and eat!

15. Isn’t it tempting? Have you learned it?