2. Wash the pork, remove the sinews and chop it into minced meat, or puree it in a blender. Peel water chestnuts or fresh lotus root, wash, and cut into powder and set aside; slate oil should also be cut into powder. Wash the onion, remove the old leaves, pat flat, and cut into thin julienne; wash the ginger, mash and slice it and set aside; prepare 1 cup of water, add the onion and ginger, rub it with your hands to make it fragrant and spicy, and strain out the onion and ginger to make onion and ginger water.
3. Put minced pork and board oil in a container, beat the eggs, add chopped water chestnuts or fresh lotus root, then add 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 tablespoon onion and ginger water and a pinch of salt, mix well.
4. Then knead the meatballs with your hands and set aside. Pour a moderate amount of oil into a wok, heat it to 70%, add the meatballs and deep-fry them until the exterior is golden brown, then fish them out and drain the oil. The balls are most afraid of falling apart after being put into the pot. You have to fry them at high speed for 2 minutes, then turn down the heat immediately so they won't get mushy.
5. Pour the oil out of the pot, put it back into the meatballs, add the appropriate amount of soup or water, boil over high heat, simmer over low heat for about 12 minutes, add the black fungus, bamboo shoots, sugar, pepper, oyster sauce, soy sauce, and yellow wine, and boil until the soup is almost dry. Finally thicken with water starch and serve. Put the plate around the small greens on the line. This is a relatively short-term approach.
6. You can also add more stock or water. If you have not eaten the meatballs, add seasoning, boil and simmer on low heat for about 1 hour. Stew until the soup is almost dry, then thicken with water starch ~ side dishes can be added later ~ stew for a while ~
7. Bamboo shoots should be scalded in advance to remove the bitter taste; small greens can be cooked directly in the soup, and then put it in at the end, and then fish it out when it is cooked.
8. Onion-ginger water is usually used for cooking meat. When marinating meat and fish, just add 1-2 tablespoons of onion-ginger water to remove the fishy smell and add flavor. In addition, when blanching meats such as ribs, brisket, and seafood, add some onion-ginger water to remove blood and add fresh flavor. Compared with fresh onion ginger, it has the effect of removing fishy and increasing freshness.
9. Plate oil is the oil layer of the pork closest to the skin, all the white part of the fat. Chopped is mutton fat powder. The harder and more flexible it is, the better it tastes~
10. Braised lion's head is a dish often eaten during Chinese festivals and is also known as Sihi Marbles because of its auspicious meaning. The dish is known for its fatty and lean meat with a reddish and glossy color, and is served with green vegetables for a bright color and aroma. Just looking at it stimulates the appetite, and the flavorful and mellow meat and juice are irresistible top-notch delicacies. The lion's head should be soft and flavorful, and the meat should be chopped by yourself. There is also a focus on the container to slow cook. Casseroles are best. Very lean, three parts fat, chop fine and thick, the size should be like a grain of rice. Can not chop too fine, so that the meat can contain juice.
Dietary Characteristics of Braised Lion's Head
Braised Lion's Head is a dish often eaten during Chinese festivals, also known as Sihi Marbles because of its auspicious meaning. The dish is known for its fatty and lean meat with a reddish and glossy color, and is served with green vegetables for a bright color and aroma. Just looking at it stimulates the appetite, and the flavorful and mellow meat and juice are irresistible top-notch delicacies. The lion's head should be soft and flavorful, and the meat should be chopped by yourself. There is also a focus on the container to slow cook. Casseroles are best. Very lean, three parts fat, chop fine and thick, the size should be like a grain of rice. You can not chop too fine, so that the meat can contain juice.