Braised lion's head is a famous Huaiyang dish, also called sunflower big chopped meat. It is said that Emperor Yang went to the south, Yangzhou, for the Wan Song Lin, money pier, ivory forest and sunflower Gang four scenery lingering, and then ordered the imperial chef to the four as the theme of the production of four dishes, so there will be a squirrel cinnamon fish, money shrimp cake, ivory chicken strips and sunflower chopped meat of these four dishes. After a large roasted meatballs shaped like a lion's head, so it is also called "roasted lion's head".

How is the braised lion's head made?

Preparation: 3 points of fat 7 points of lean pork about 800 grams, about 150 grams of water chestnuts (no water chestnuts can get some lotus root stirred up, lotus root also did not get some steamed buns stirred up, fat and not greasy, a key point), green onions, ginger, soy sauce, starch, dark soy sauce, eggs, salt, yellow wine and cooking oil.

First of all pork cut pomegranate seeds the size of a small grain, too much trouble on the machine to break it, but the taste will be worse. Water chestnuts peeled and finely chopped into mince, onion and ginger also chopped into mince; pork, water chestnut, ginger and onion mixed together, add an egg, half a teaspoon of salt, a little yellow wine, stirring in one direction, this mixing time to be a little longer, to the meat on the strength of the mixture; stirring on the strength of the gelatinous sense of the degree of similarity, and then divided into 4 parts, ball into a large pill, the pot of oil to prepare for the frying of the balls. The temperature can be a little higher, about 8 layers of heat fried until golden, so that the balls quickly shaped fish out and spare; pot to leave a little oil, and then under the two seasonings burst incense, add the right amount of boiling water, soy sauce, soy sauce, salt, sugar, large onion and ginger slices boiled and turned to a low flame, and then put the fried balls into a small fire slowly simmering for at least half an hour or so; eat when the meatballs out of the plate, and then the soup thicker to drizzle it on the can be!

Summary: fat but not too fat.

Summary: fat and not greasy, flavorful, soft and strong braised lion's head is done, just look at the mouth to drool, bite on a mouthful of meatballs fragrant and not greasy, coupled with the aroma of the rich soup, it is really too tasty, it is too much, do the braised lion's head, be sure to choose fresh pork, fat and lean proportion to master, mixing the filling time to join the eggs, hoofs, lotus root, overnight steamed buns, etc., so that to do! out of the braised lion's head fragrant and soft, not greasy, better taste.