Braised lion head has always given me the impression that it is a very unique "big dish", with a bright red color and a rich taste. Every time I see it, I can't help but take a few bites! This time I tried making it myself. I really didn’t expect it to be delicious and easy to make. I will be able to feast on it more often in the future!
How to make braised quail eggs and lion head
Step
1
Prepare all ingredients, wash the rapeseed and set aside.
Step
2
Put the quail eggs into the pot, cook them over low heat, take them out and let them cool, then peel them and set aside.
Step
3
Put an appropriate amount of salt into the water. After the water boils, blanch the rapeseed for 30 seconds, then take it out and put it in Soak in cold boiling water to cool, drain and place on a plate.
Step
4
Cut the pork into cubes and mince it into minced meat.
Step
5
Add appropriate amount of salt, cooking wine, eggs, corn starch, minced onion and ginger, and light soy sauce to the meat filling, stir well with chopsticks Whisk in the same direction.
Step
6
Put the meat filling into your hands, roll it into a ball and press it flat, add the quail eggs, seal it with the meat filling, roll it into a ball, and pat it some more corn starch.
Step
7
Make it into balls of the same size as possible. The finished product will be more beautiful when placed on the plate! Apply some vegetable oil to the palms of your hands or wear non-stick gloves for easy operation without touching your hands.
Step
8
Pour an appropriate amount of salad oil into the pot, gently put the meatballs into the pot, and fry slowly over medium heat until they change color (old and tender) Level, according to personal preference)
Step
9
Pour a little oil into the pot, fry the onion, ginger and garlic slices, pour in water, light soy sauce , dark soy sauce and sugar, put the lion head into the pot, cover and cook over medium heat for 10 minutes.
Step
10
Add water starch and reduce the juice over high heat.
Take it out and put it on a plate, and you can enjoy the delicious food.