How to cook braised lion's head? The stewed lion's head is golden in color, mellow and delicious, fat but not greasy, and tender and smooth in entrance, which is especially popular with the elderly and children. If you want to make such a delicious dish, you should choose pork belly with fat and thin, preferably six portions with four portions of fat to make a delicious lion's head. The most important process of cooking this dish is pickling, and the meat stuffing should be stirred and beaten until it is thick, so as to achieve the required taste. The detailed production method is shared as follows.
How to make braised lion head Ingredients: 750g pork belly.
Ingredients: horseshoe 150g, leek, ginger, garlic and onion.
Seasoning: salt, chicken powder, pepper, soy sauce, cooking oil, starch, egg white.
& gt& gt& gt& gt manufacturing steps
① Treatment of meat: When buying meat, choose pork belly (six points of lean meat and four points of fat meat), wash the meat and then remove the pigskin. First cut the meat into pieces, then cut it into silk with a knife, and then chop it into soybean-sized meat particles for later use. -(Never stir with a meat grinder)
② Material preparation: Peel the horseshoe and chop it into small pieces for later use. Cut the onion into sections for later use, cut the ginger into small pieces, cut off the leek, then put it into a meat grinder, add about 150g of clear water, then beat it, mash the ginger and leek, then pour it out, and filter out the residue with a colander, leaving ginger and leek juice for later use.
(3) Pickling: put chopped minced meat and horseshoe into a large plate, then add a little salt, pepper and light soy sauce, stir constantly to make the seasoning taste even, then pour ginger and onion water (added twice), stir in one direction to make minced meat absorb ginger and onion water, then add egg white and a little starch, stir in one direction until minced meat becomes sticky, and then marinate. 48660.66666666666
(4) Frying: Add cooking oil to the pot, and adjust the fire power to the minimum fire when the oil temperature is 60%. Then roll the marinated meat into a ball by hand and fry it in the pot. After all the meat is added, don't stir fry for about 20 seconds, then turn it over slowly with a spoon to make it heated evenly, then adjust the fire to medium fire, fry the lion's head by immersion frying, and then turn to high fire to fry the lion's head until it is golden yellow, and take it out to control the oil for later use.
⑥ Cooking process: pour out the oil in the pot, then leave a little base oil, add ginger slices and garlic to saute until fragrant, then add the fried lion head, add soy sauce, oyster sauce, appropriate amount of water, a little salt and green onions, and cook for 10 minute, then thicken with water starch, and then take out the pot and put it on a plate to make the product.
Making skills 1. The stewed lion head should not be cut into too many pieces, and the meat with clear particles will taste better. Don't stir with a meat grinder, so the meat will turn into foam and the lion's head will not be chewy.
2.？ When the meat is marinated, it must be stirred in one direction, so that the added ginger and onion water can be better absorbed. When stirring and pulping, the meat stuffing must be stirred until it is strong and gelatinous, so that the lion's head will not become loose.
3.？ The added horseshoe can make the taste of lion's head more fresh and sweet, and the taste will be refreshing. Lentinus edodes or tender lotus root can also be added according to personal taste.
4.？ The purpose of adding ginger and onion water is to remove fishy smell and increase fragrance. Don't add ginger onion directly, but make ginger onion juice, which will taste better. If you add ginger onion directly, it will turn black when frying.
5.？ The meat used to cook this dish can't be pure lean meat, because the lion's head made of lean meat tastes very firewood, and the fat and thin pork belly will be more fragrant and delicious when fried.