Authentic tips for making braised lion’s head
Authentic tips for making braised lion’s head. Braised lion’s head is a famous dish in China, a Huaiyang dish. It is celebrated during the holidays. Everyone makes it and eats it because it has auspicious meanings. Let me share with you the authentic tips for making braised lion head. Authentic recipe for braised lion head 1
Steps:
1. Peel the water chestnuts, mince the green onion and ginger, wash the rapeseed and remove the heart.
2. Soak Sichuan peppercorns in hot water to bring out the fragrance. This is my favorite unique condiment.
3. Add eggs, onion, ginger, salt, pepper water to the meat filling, and add minced water chestnuts. (This is the secret to the good taste of meatballs)
4. Stir evenly in one direction, add starch, beat the meat filling slightly, and knead the beaten meat filling into meatballs.
5. Make oil in the pot, add the meatballs, start with a higher oil temperature to facilitate shaping, and slowly fry the oil until the foam becomes smaller.
6. Flip and fry the other side until a hard shell appears on the surface of the meatballs and the inside is basically mature.
7. Take out the fried meatballs and put them into a pot, heat the water, add peppercorns, aniseed, cumin, onion and ginger, soy sauce, sugar, pepper and salt and bring to a boil over high heat.
8. Turn to low heat and simmer slowly until the flavor is absorbed. After 20 minutes of simmering until the aroma comes out, add the rapeseed core and cook briefly before serving.
Tips:
1. It is best to chop the meat filling at home. Choose Panax notoginseng fat and lean pork belly. Cut it into cubes first. When mincing the meat, You can add ginger together.
2. However, the finely diced water chestnuts are added directly after the initial seasoning, do not chop them together, so that they taste crunchy but not greasy.
3. Beat the meat filling with your hands. When forming the meatballs, first apply some oil on your hands, then use your left and right hands to mix the meatballs, and then fry them.
4. Stir-fry the aniseed ingredients in the pot until the aroma is released, then put the meatballs in the fryer, add an appropriate amount of water, cooking wine, soy sauce and other seasonings, and add a few grains of red yeast rice to make the color more beautiful. Tips for Authentic Braised Lion Head 2
1. Prepare all the ingredients: 1 piece of pork belly, half a head of broccoli, 5 water chestnuts, and 1 egg. There are other various seasonings mentioned below.
2. Grind the pork belly that is neither fat nor lean into meat sauce (it tastes delicious only when it is neither fat nor thin, fat but not greasy, and it is not sticky), let the store Twist twice. Then add an egg, starch, five-spice powder, ground ginger, pepper and salt to the meat filling;
3. Use chopsticks to stir the meat sauce in one direction (the taste of the meat will be better), and then Add the chopped water chestnuts (do not need to chop too much, it will taste more grainy) and continue to stir in the same direction.
4. Wear disposable gloves, beat the meat sauce repeatedly, grab a small ball and pinch it in your hands, then beat it repeatedly between your hands (it will become more and more sticky, and then naturally form a beautiful spherical shape) , and not easy to break) until the surface of the meatballs is smooth.
5. Heat an appropriate amount of oil in the pot, put the meatballs in and fry until the surface is golden, then take them out to control the oil.
6. Leave a small amount of base oil in the pot, add star anise, cinnamon, bay leaves, ginger and green onions and stir-fry.
7. After frying until fragrant, add the freshly fried meatballs, add appropriate amount of water, cooking wine, soy sauce and a few grains of red yeast rice.
8. After the high heat boils, turn to low heat and cover the pot and simmer for 20 minutes.
9. In another pot, add a little salt and oil, put the broccoli in and blanch it, take it out after fifteen seconds and put it on the plate.
10. The lion head is almost done with juice. Put it directly into the plate and arrange it with the broccoli.
Tips:
1. You can also chop the pork belly at home. Cut it into cubes first and then slowly chop it into pieces. This will give you a good taste. But don’t chop the water chestnuts together with the meat sauce, as they will be too crumbly.
2. You can throw the meatballs without wearing gloves, just apply a little oil on your hands.
3. The vegetables on the plate do not have to be broccoli. You can also choose other cabbages, blanched and plated together with the lion heads.
Authentic recipe for braised lion head 3
Ingredients
250g front leg meat sandwich
50g water chestnuts
100g fresh lotus root
50g suet
1 egg
8 rapeseeds
Appropriate amount of soy sauce
Appropriate amount of starch
1 green onion
Appropriate amount of ginger
Appropriate amount of salt
Appropriate amount of oil
Appropriate amount of sugar
Appropriate amount of pepper
Appropriate amount of rice wine
Appropriate amount of chicken essence
Method
Peel lotus root, water chestnuts, green onion and ginger, wash and cut into pieces; Soak the black fungus, wash and cut into pieces. Set aside. Wash the rapeseed heart, let it boil the water, blanch the rapeseed heart in the boiling water and set aside.
Chop the pork into a bowl, beat in the egg liquid, add green onions, water chestnuts, minced ginger and an appropriate amount of salt and soy sauce, stir clockwise until it becomes sticky, then use Shape into meatballs with your hands.
Pour an appropriate amount of cooking oil into the pot, heat it over high heat, put the meatballs into the hot oil pot, fry until golden brown on the outside, take them out, drain the oil and set aside.
After draining the oil from the pot, add the meatballs, add broth or water, add soy sauce and ginger, bring to a boil and then reduce to low heat and simmer for more than 1 hour until cooked. Finally, take the meatballs out and put them on a plate for later use.
Thicken the soup in the pot, pour it into a plate, remove the chopped green onion, add the scalded cabbage and serve.