Pork 400g starch 6 tablespoons rape 6 cooking wine 5 tablespoons soy sauce 2 tablespoons water chestnut 4 ginger 6 slices salt 8 grams salted duck egg yolk 5.

Step 1

Plum head meat or pork belly, 3 fat and 7 thin, cut into pomegranate seed size.

Step 2

The lion's head pays attention to fine cutting and coarse chopping to cut off the strength inside the meat, but don't chop it too much. You can't be lazy to use the meat grinder! The taste is definitely different.

Step 3

Pat the onion and ginger, add some water, and add a little cooking wine (warm water can be added in winter and cold water in summer, whatever).

Step 4

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

Step 5

Add four spoonfuls of starch, 8 grams of salt, half a spoonful of this spoon, a small amount of pepper, and a quarter spoon.

Step 6

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

Step 7

Wrap a duck egg yolk (crab yolk is better if it is available). It must be oily salted egg yolk, and the noodles are not fragrant.

Step 8

It's not easy to stick your hands and throw balls back and forth with some water on your hands, so it's not easy to disperse with a little effort, just shape it.

Step 9

Stir-fry onion and ginger in the pot, add water starch, (add two teaspoons of starch and a bowl of water and pour in) add soy sauce and braise in soy sauce, if not, you can put soy sauce instead, and don't waste onion and Jiang Shui for stuffing. Pour them in together, add a piece of cinnamon, a few pepper grains, and octagonal (Yangzhou cuisine doesn't like adding pepper, so it's good to taste it a little) and turn them into a casserole.

Step 10

The oil pan is 70% hot and fried until the surface is golden.

Step 1 1

Fried and put in a casserole.

Step 12

Simmer 100 minute, one and a half to two hours.

Step 13

Add some salt to the rapeseed and boil it in boiling water for ten seconds. It's simply delicious!

Step 14

Fresh and juicy, adding egg yolk is more fragrant!

Step 15

The New Year's Eve dinner is so perfect! (Roses, there are tutorials in the front menu. This is 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 them as soon as they were out of the pot. 1 each.

Extended data

The so-called "lion's head" is named after its shape is 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 the Sui Dynasty, and it was originally called sunflower chop meat. In the 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. 1949 in founding ceremony, was included in the state banquet, and 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 the 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.