Braised lion head is a famous Huaiyang dish. The tangy aroma after it comes out of the pot will arouse your appetite just by smelling it. The meatballs with rich aroma are super delicious. It is also rich in nutrients, has a smooth and tender taste, and is suitable for all ages. This dish may seem like a big dish, but the ingredients and methods are actually relatively simple. Learn these few operating techniques so that you can make it taste like a restaurant at home. Without further ado, today I will share with you the detailed method of braised lion head. Friends who like food can learn it together. ?

The following are the ingredients and seasonings used

Ingredients: pork belly, lotus root, spring onions, old tofu, scallions, ginger, red pepper, star anise

Seasonings: salt, pepper, cooking wine, dark soy sauce, chicken powder, oyster sauce

Please see our instructions for specific instructions:

Prepare a piece of pork belly, cut it into slices first, and then chop it into pieces Meat cubes, it is not easy to chop the meat cubes into small pieces. Just chop them into soybean-sized pieces. Too small pieces will affect the taste. Chop them all and put them in a basin for later use.

Prepare a piece of old tofu, crush it with a knife, and put it together with the meat filling. Peel half of the lotus root, first cut into thin slices, then cut into pieces, and put them into a basin together. You can also use water chestnuts (water chestnuts) instead for a better taste. In the basin, add 3 grams of salt, 1 gram of pepper, an appropriate amount of cooking wine to remove the fishy smell, add 3 grams of oyster sauce to enhance freshness, and 3 grams of dark soy sauce to adjust the color, and mix well with your hands to fully integrate the seasoning and meat filling. Then add a little water, mix well with your hands, beat vigorously, and stir continuously to absorb the water into the meat filling and make the meat more tender. Crack two eggs into the meat filling basin. Adding eggs to the meat filling can enhance the gelling effect between proteins and make the meatballs easier to form. Then stir continuously with your hands and beat vigorously. ?

Add a little dry starch and mix well. Adding starch to the meat filling can effectively lock the moisture in the meat filling and prevent the meat filling from breaking easily. Stir continuously and vigorously. This process will take about three to five minutes. Prepare a piece of green onion, cut it into water chestnut slices, put it in a mixing bowl, cut the ginger into slices, put it together with the green onion, and grab a few red peppers and set aside.

Pour cooking oil into the pot, turn on high heat and quickly increase the oil temperature. When the oil temperature reaches 60% hot, remove the heat. Add the meatballs from the edge of the pot. Remove the heat to avoid The meatballs were inconsistently cooked.

After everything is added, turn up the heat and continue frying. Use a spoon to push the meatballs around the edge of the pot to prevent the meatballs from sticking together. Change to medium heat and fry for about two minutes. Use a spoon to turn the meatballs over and fry until When the meatballs are set and the skin is golden brown, you can pour them out to control the oil. This process will take about five minutes. ?

Leave a little base oil in the pot, add onion, ginger and red pepper and sauté until fragrant. Add one star anise and stir-fry until fragrant. Add 3 grams of oyster sauce and stir to dissolve. Add an appropriate amount of water and add 3 grams of salt. , 1 gram of chicken powder, 1 gram of pepper, then add 5 grams of light soy sauce, 3 grams of dark soy sauce, stir to dissolve, add 10 grams of cooking wine to remove the fishy smell, you can also add seasonings according to your own taste.

When the soup is boiling, put the fried meatballs into the pot. After boiling, pour them all into a small pot, reduce the heat to low, and simmer continuously for 30 minutes to make the meat The round balls are more flavorful and are poured into a small pot to make it easier to continue cooking in a large pot. At this time, prepare two green onions, cut them into finely chopped green onions and put them in a pot for later use. ?

After 30 minutes, turn off the heat, then pour the stewed meatballs and soup into a large pot to collect the juice. Use a spoon to continuously pour the soup onto the meatballs to make the meatballs thicker. Soft and glutinous, then take it out and put it on a plate. Then use a slotted spoon to remove the aniseed ingredients, cook until the soup boils, add a little water starch to make the soup richer and thicker, cook until the soup bubbles, pour in a little oil. Adding oil can make the soup brighter. Finally, heat the pot, pour the soup evenly over the cooked meatballs, and sprinkle with a little chopped green onion for decoration, and it is ready to serve.