Yangzhou lion head is delicious, but there are different ways to do it. The braised version after frying is very delicious and the production process is not complicated. Without further ado, the practices and precautions are as follows:

First, the cutting method of meat stuffing. Braise the lion's head in brown sauce, choose lean meat and fat meat, and cut them separately. The ratio of lean meat to fat meat is basically 4: 1. Make the stuffing of lion's head, don't chop it into minced meat, and this dish is ready. The meat is sliced first, then shredded, mixed with fat and thin, and finally diced. So the lion's head pays attention to fine cutting and rough chopping.

Second, meat is mixed. Chop the minced meat, put it in a pot, dice the peeled water chestnut and add it to the minced meat. This is for crispy and greasy. You can also add diced lotus root and onion Jiang Shui to remove the fishy smell. If you are not confident about the fishy smell removal effect, you can add some cooking wine, soy sauce, soy sauce and refined salt, continue to grasp them evenly with your hands and stir them evenly in one direction.

Third, the process of beating meat. After the minced meat is well done, it is necessary to beat the meat. This step is very important, it also determines the shape and taste of the lion's head. Grab the minced meat and beat it in a bowl for 10- 15 minutes. The minced meat will be more delicious if it is compacted. Until it was beaten into a sticky meat ball.

Fourth, add tofu. After the meatballs are made, choose a certain amount of old tofu according to the weight of the meat stuffing, and never use tender tofu. The addition of old tofu will make the final product of lion head more brittle and rotten. After cleaning the old tofu, press it into tofu paste with the back of a knife, add the tofu into the meat stuffing and continue to stir evenly.

Fifth, the cooking process. Grab the meat stuffing and knead it into meatballs of the same size. Wipe the egg liquid on the surface, put it in a 50% hot oil pan, and take out the fried meatballs when they are 80% ripe. Take a casserole, put slices of onion and ginger on the bottom of the casserole, stack meatballs in turn, pour water into the meatballs, add cooking wine, soy sauce, salt, pepper and sugar, cover with high fire and boil, slowly stew until the soup in the casserole is reduced to half, then take out the meatballs and put them in a blanched vegetable dish, and symbolically pour some soup in the casserole on the lion's head.

This is the traditional practice of braising lion's head in soy sauce. It is worth mentioning that the longer the stew, the softer the lion's head and the richer the taste, which will make you drool. You can eat it with vegetables and noodles. It tastes really good.