Lion's head is a traditional dish in Huaiyang cuisine. It is said that the practice of lion head can be traced back to the Sui Dynasty. In the Tang dynasty, it was called sunflower cutting meat, and then it was renamed lion head. Lion head is made of pork belly, green onion, ginger, eggs, starch, vegetables, etc., and can also be made by steaming. The finished dish is soft, waxy and not greasy, healthy and nutritious, and very delicious. Next, we make it step by step by stewing.

First, prepare the following ingredients:

1, 500g fine pork belly;

2. Water chestnut150g; You can ask at the vegetable market.

3. 2 eggs;

4. Appropriate amount of starch;

Prepare the following seasonings:

Appropriate amount of cooking oil, a pinch of pepper, 1 star anise, half an onion, half a chopped onion, 3 cloves of garlic, a little ginger cut into Jiang Mo, 1 teaspoon of edible salt, 3 teaspoons of Haitian soy sauce, appropriate amount of hot water, 1 teaspoon of chicken essence, 1 teaspoon of white pepper, etc.

Handling ingredients and seasonings:

1. Wash pork belly, slice it first, then cut it into strips, and finally chop it into minced meat, then add onion, ginger and garlic to continue chopping, and finally chop it into minced meat for later use.

2. Take a bowl, beat 2 eggs into the bowl, and then pour them into the meat stuffing; Brew peppers with hot water, and then pour the pepper water into the meat; Then cooking wine, edible salt and starch are added into the meat stuffing; Then start stirring until the meat becomes firm and set aside.

3. Wash the water chestnut and cut it into small grains, then pour it into the stirred meat stuffing and stir it evenly; Then grab it in your hand and knead it into a big ball (lion head) for use.

Making:

1. Pour oil from the pan and put more oil. When the oil temperature is 50% hot, fry the prepared meatballs with lion's head in the oil pan until golden brown, and then remove them for later use.

2. Heat another pot, add the prepared small bowl of hot water, Haitian soy sauce, star anise and onion, stir well, and then add the fried lion head; Cover the pot and simmer for 2 minutes; Then open the fire to collect the soup, and then take it out of the pot and put it on the plate; Finally, put on a plate and sprinkle with chopped green onion.

At this point, the lion's head is ready. It tastes soft and waxy, smells fragrant, is healthy and nutritious, and is very delicious. This is what I do. what do you think? You can communicate in the comment area.