1. Lion head meatballs are best made with half fat and half lean pork belly paste.
If you are afraid of greasiness, you can use a ratio of lean meat to fat meat of 2:1.
2. Wash the pork, remove the fascia, chop into minced meat, or use a blender to mince the meat.
Peel the water chestnuts or fresh lotus roots, wash them, and cut them into powder for later use; the suet should also be cut into powder.
Wash the onion, remove the old leaves, pat flat and cut into thin strips; wash the ginger, mash and slice into pieces and set aside; prepare 1 cup of water, add the onion and ginger, rub it with your hands to make it spicy, filter out the onion and ginger to make green onions.
and ginger water.
3. Put the minced pork and suet into a container, beat the eggs, add minced water chestnuts or fresh lotus root, then add 1 tablespoon soy sauce, 1 tablespoon starch, 1 tablespoon onion ginger water and a little salt, stir well.
4. Then knead the meatballs with your hands and set aside. Pour an appropriate amount of oil into the pot, heat it to 70% heat, add the meatballs, fry until the outside is golden brown, remove and drain the oil.
The meatballs are most afraid of falling apart after being put into the pot.
Fry them on high speed for 2 minutes, then immediately turn to low heat so they don't burn.
5. Pour out the oil in the pot, put it back into the meatballs, add an appropriate amount of soup or water, bring to a boil over high heat, and simmer over low heat for about 12 minutes. Add black fungus, bamboo shoots, sugar, pepper, oyster sauce, soy sauce, and rice wine.
Cook until the soup is almost dry.
Finally, thicken the gravy with water starch and serve.
Just surround the plate with baby rapeseed.
This is a relatively short-term approach.
6. You can also add more stock or water.
If you have never eaten meatballs, add seasonings, bring to a low heat and simmer for about 1 hour.
Stew until the soup is almost dry, then thicken it with water starch~ You can add side dishes later~ Just simmer for a while~ 7. Bamboo shoots should be blanched in advance to remove the bitterness; small rapeseed can be cooked directly in the soup and added at the end until cooked
Fish it out.
8. Onion and ginger water are usually used for cooking meat.
When marinating meat and fish, just add 1-2 tablespoons of onion and ginger water to remove the fishy smell and increase the flavor.
In addition, when blanching meat such as ribs, beef brisket, and seafood, adding some onion and ginger water can not only remove blood but also increase the umami flavor.
Compared with fresh onion and ginger, it has the effect of removing fishy smell and increasing freshness.
9. Suet refers to the oily layer of pork belly closest to the pig skin, which is all the white part of the fat.
After mincing, it becomes mutton fat powder.
The harder and more elastic, the better the taste ~ 10. Braised lion head is a dish often eaten during Chinese festivals. It is also called Sixi Meatballs because it has auspicious meanings.
This dish is famous for its alternately fat and lean meat, which is red and shiny in color. It is paired with green vegetables, which has a bright color and a fragrant aroma.
Just looking at it stimulates your appetite, and the rich flavor of the meat and juice is an irresistible top-notch delicacy.
The lion's head should be soft and delicious, and the meat should be chopped by yourself.
Another important point is the container, which needs to be simmered slowly.
Casserole is the best.
Very thin, 30% fat, cut finely and roughly, the size should be like a grain of rice.
Don't chop it too finely so that the meat retains its juices.
Dietary Features of Braised Lion's Head Braised lion's head is a dish often eaten during Chinese festivals and is also called Sixi Meatballs because it has auspicious meanings.
This dish is famous for its alternately fat and lean meat, which is red and shiny in color. It is paired with green vegetables, which has a bright color and a fragrant aroma.
Just looking at it stimulates your appetite, and the rich flavor of the meat and juice is an irresistible top-notch delicacy.
The lion's head should be soft and delicious, and the meat should be chopped by yourself.
Another important point is the container, which needs to be simmered slowly.
Casserole is the best.
Very thin, 30% fat, cut finely and roughly, the size should be like a grain of rice.
Don't chop it too finely so that the meat retains its juices.