Lion Head in Yangzhou is a classic traditional dish in Yangzhou, Jiangsu Province, which belongs to Huaiyang cuisine. Soft taste, fat but not greasy, rich in nutrition. Braised in soy sauce, steamed, and popular. "Lion Head" has enjoyed a long reputation for thousands of years. The success lies in maintaining the basic style of traditional cooking methods and adapting to seasonal changes. In terms of different consumption and respect for beliefs, the materials on standby vary from thing to thing and are rich in changes, becoming a series of delicacies. The most famous dish is "Lion Head". Meatballs made from pork are famous for being big, round, tender and fresh, and they are elegant and popular for women and children in Xian Yi. Mr. Tang Keming, the chef of the last emperor, thought that it was listed as one of the four famous dishes in Yangzhou in Sui Dynasty, and it was called sunflower chop meat at that time. Yang Wanli, a great poet in the Song Dynasty, said: "However, if one cup is matched with two claws, there are really Yangzhou geese in the world." Although we can't exactly refer to this dish, we can be sure that after he tasted dishes such as lion's head, he made vivid exaggeration and borrowed food to express his feelings.

Method

Add chopped green onion, chopped water chestnut, soy sauce, salt, sugar, sesame oil, pepper water and starch into the pork stuffing, and stir it clockwise.

2 Rub it into big meatballs

3 Beat the eggs fully for later use

4 Wrap the meatballs with egg liquid and fry them in an oil pan until the surface is golden.

5.

6 Take another pot, put the washed and half-cut rape into hot water, add a little oil and salt, blanch it in cold water, and drain it

7 Place the rape on the side of the dish, put the steamed meatballs in the middle of the rape, remove the shredded onion and ginger

8 Pour the juice of the steamed meatballs into the pot, add a proper amount of water starch to harvest the thick sauce, and pour it on the meatballs, which is a delicious Yangzhou lion head.