Braised lion head, also known as Sixi meatballs, is one of the classic traditional Chinese dishes and belongs to Shandong cuisine. It consists of four meatballs with good color, aroma and taste, embodying the four great events of life: happiness, wealth, longevity and happiness. The final dish of lion's head, which is often used in wedding banquets, birthday banquets and other banquets, is more suitable. The ratio of lean meat to fat meat is 7:3 with crispy yam. After cooking, the texture is soft and glutinous with a tough texture; the ratio of 6:4 with water chestnuts is more suitable. After the roasting is completed, it will be soft and waxy with a crispy texture.

Braised lion head, also called Sixi meatballs, is a famous Huaiyang dish. The huge meatballs are fried and then boiled. They taste tender and juicy. Because the meatballs are filled with water chestnuts, mushrooms and other ingredients, they taste rich and especially delicious. The meat filling is sticky to your hands. You can wet your hands with water before wrapping the lion heads. It will be less sticky. However, after wrapping a few lion heads, your hands will become sticky again and you need to rinse them with both hands again. Detailed introduction to the recipe of braised lion head. Cuisines and functions: home-cooked recipes. Ingredients for making braised lion head: Ingredients: 150 grams of raw pork belly, 10 grams of water chestnuts, 10 grams of winter rut, 5 green cabbage hearts, and a few slices of ginger. Seasoning: 500 grams of peanut oil (actual oil consumption: 100 grams), 12 pieces of salt, cut into pieces, use the whole one, save it and braise it with the lion head. Chop the rest with the minced meat. Pick the black fungus whole and have a nice appearance.

After it is ready, use scissors to carefully cut off the roots so as not to scatter them. This is to make the dish look good-looking when fired. ? Braised lion head can be said to be a well-known famous dish. It is a state banquet-level dish after all. It is named because its shape is round and large, much like the head of a classical Chinese stone lion. Braised lion head is made from selected ingredients, minced meat, and then fried into shapes. Finally, the meatballs are first fried and then boiled. The tangy aroma after coming out of the pot arouses appetite just by smelling it. The rich meat and juice are super delicious. The lion's head should be soft and delicious, and it is best to chop the meat yourself. It should also be fat and lean, with slightly more lean meat than fat. 400 grams of unchopped pork belly stuffing, 60 grams each of egg liquid and shiitake mushrooms, 100 grams of water chestnuts, pepper, ginger, and green onions.