Braised lion head originated from Huaiyang. It tastes really delicious, and you won't forget the taste after eating it once.

Braised lion head.

First, beat the fat and lean pork into a pork filling, then add cooking wine, salt, light soy sauce, pepper, sesame oil, oyster sauce, chicken powder, chopped green onion, ginger and appropriate amount of sugar into the filling. , 2 egg whites, starch, then pour in the green onion and ginger water and stir vigorously. Stir clockwise. Stirring more is better. After mixing, add your favorite vegetables and mix together.

I usually like to add lotus root seeds. The lion head made this way is crunchy and delicious. When the meat and lotus root grains are mixed evenly, form them into large balls and fry them in the pan. When the oil temperature is 5, you can put the meatballs in, so that they will not burn easily. Turn on low heat and fry slowly. When the meatballs are fried until golden, take them out of the pan and set aside.

Heat oil in another pot. When the oil boils, add onions and ginger and stir-fry. Then pour in an appropriate amount of water, then add an appropriate amount of light soy sauce, a little dark soy sauce, chicken powder, oyster sauce, and white sugar. , then pour in the fried lion head, bring to a boil over high heat and then simmer over low heat. When the lion head is cooked, take it out of the pot. Place the blanched green vegetables on the plate, and then place the lion head on the plate. At that time, mix the remaining soup in the pot with clear water starch, add MSG into it, boil it until it is thick, then pour it on the lion's head, then sprinkle with chopped green onion, and a delicious lion's head is ready.

You can also eat braised lion head like this. You can choose the kind that is seven fat and three thin, and use a food processor to beat it into pork filling. This kind of lion head will be more tender. Then add two egg whites, an appropriate amount of starch, salt, chicken powder, cooking wine, pepper, Sichuan pepper powder, sesame oil, soy sauce, minced ginger, and chopped green onion into the meat filling and stir. While stirring, add the onion, ginger, and pepper water that has been soaked in advance, and add it in several times until the meat filling is stirred vigorously. Then add the chopped water chestnuts and stir together.

Heat the oil in the pan again. After the oil boils, turn off the heat and let it dry for a while. Add the meatballs and then fry slowly over low heat until the meatballs are golden brown. Take them out and put them on a plate for later use.

Boil water again. After the water boils, put the plate into the steamer and steam for an hour. After steaming, pour the water from the plate into the wok and add an appropriate amount of white sugar and the adjusted water starch. , MSG, boil until thick and then pour it on the lion's head. This kind of lion's head is also quite delicious.