ingredients for the lion's head for the state banquet

pork 4g starch, 6 tablespoons rape, 6 cooking wine, 5 tablespoons soy sauce, 2 tablespoons water chestnut, 4 ginger, 6 slices of salt, 8 grams salted duck egg yolk, 5 pieces

Step 1

Plum head or five flowers, 3 fat and 7 thin, cut into pomegranate seed size

Step 2

Lion's head should be finely cut and roughly chopped. The taste is definitely different

Step 3

Pat the onion and ginger, add appropriate amount of water, and add a little cooking wine (warm water can be added in winter, cold water in summer, whatever you want)

Step 4

Pat the horseshoe and chop it up (horseshoe is greasy). Winter bamboo shoots can also be used.

Step 5

Add four spoonfuls of starch, 8g of salt, half a spoonful of this spoon, a small amount of pepper, and a quarter of the meat

Step 6

Stir hard, add onion Jiang Shui while stirring, add some more when it is dry, and stir for three or four minutes, not too long, it will be too strong to come out too long. There is no soft taste.

Step 7

Wrap a duck egg yolk (it's better to wrap crab egg yolk if there is crab yolk), which is oily and salty. The noodles are not fragrant.

Step 8

It's not easy to stick your hands and throw the meatballs back and forth, so it's not easy to get rid of them with a little effort. Just shape them.

Step 9

Stir-fry the onion ginger in the pot and add water starch. Don't waste the onion and Jiang Shui used for stuffing, pour them in together, add a piece of cinnamon, a few pepper grains and 34-jiao octagonal (Yangzhou cuisine doesn't like adding pepper, just add a little flavor) and turn them into a casserole.

Step 1

Heat the oil pan to 7%, fry until the surface is golden

Step 11

Fry it and put it in a casserole

Step 12

Simmer for 1 minutes, between one and a half to two hours.

Step 13

Add some salt to the rape and boil it for ten seconds, then put it out of the pan and set the plate. It's simply delicious!

Step 14

It's tender and juicy, and it's more fragrant with egg yolk!

step 15

the new year's eve dinner is perfect like this! (Roses, there are tutorials in the front menu. This is a white radish soaked in purple cabbage juice first, but the bottom is not easy to dye. After half an hour, it is taken out and soaked in carrot juice for several hours.) Five roses were produced, and my son couldn't wait to destroy one as soon as it was out of the pot.

Extended information

The so-called "lion's head" is named after its shape like the head of a stone lion in a classical garden in China. This dish has a long history and a long history. It is a fine dish in Huaiyang cuisine. It is said that the practice of lion's head began in Sui Dynasty, and it was originally named as sunflower to cut meat. In Tang Dynasty, it was renamed lion's head. This dish is white in color, fresh and tender in meat, fragrant and mellow, suitable for all seasons, soft and waxy in taste, healthy and nutritious. In founding ceremony in 1949, it was included in the state banquet, and it became famous from then on.

Mr. Liang Shiqiu described the lion's head in "Ya She Tan Chi", "Lion's head is a famous dish in Yangzhou. Probably it is similar in shape and quite large, hence the name. The northern restaurant is called Four Joy Meetballs, because there are four in one plate. The practice in the north is not as far as the lion head in Yangzhou. " The practice of lion's head in the north and south is different. Four Joy Meetballs belongs to Shandong cuisine, and the big soup plate is served locally, with only four polished balls. Braised lion's head is Huaiyang cuisine. In terms of production techniques, Four Joy Meetballs has a bright color, thick oil and heavy sauce, and more starch in the meatballs. Braised lion's head pays more attention to the taste of the ingredients themselves. In the middle, common ingredients such as crab powder and salted egg yolk can be added, and steamed with broth.

Huaiyang cuisine, to which Lion Head belongs, is one of the four traditional cuisines in China. It started in the Spring and Autumn Period, flourished in the Sui and Tang Dynasties, flourished in the Ming and Qing Dynasties, and originated in Yangzhou and Huai 'an. It is known as "the best in southeast China and the most beautiful in the world". Its dishes are meticulous and exquisite, elegant in style, adhering to the unique concept of "harmony, precision, clearness and novelty", with strict selection of materials and fine production, pursuit of original taste, fine knife skills and good use of heat. Most of the raw materials are aquatic products, and famous dishes include stewed crab powder lion's head, boiled dried silk and three sets of ducks. The lion's head ranks first in Huaiyang cuisine, which runs through the tip of the tongue and has a variety of flavors. It is a good product that diners must taste when they come to Huaiyang and other places.

Xu Ke recorded the practice of lion's head in "Clear Barnyard Notes": "The lion's head is named after its shape, and the pork is round. Pork is half fat and half thin, finely cut and roughly chopped, and mixed with protein to make it easy to solidify, or shrimp and crab powder are added. Put yellow sand in a jar, put yellow sprouts or bamboo shoots at the bottom, make a great circle with water and salt and meat, put it on it, cover it with vegetable leaves, put it in an iron pot and sprinkle a little salt to prevent the pot from cracking. Then, dry it with slow fire. Every time you burn a few sticks of wood, you stop burning it, about five minutes later, and take it out when it is cooked. " Lion's head was recognized by the society in the Qing Dynasty. When Qianlong went down to the south of the Yangtze River, he brought this dish back to Beijing, making it one of the palace dishes in the Qing Dynasty.