The Origin of the Lion Head When Emperor Yang Di took his concubines south along the Grand Canal in a dragon boat and thousands of ships, "all the counties and counties he passed were ordered to provide food within 500 miles. Yang Guang saw the Qionghua in Yangzhou, especially the four famous scenic spots in Yangzhou: Wansongshan, Qiandun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the chef to cook four dishes according to the above four scenic spots. Under the guidance of Yangzhou famous chefs, the royal chefs finally made four dishes: sweet and sour mandarin fish, money shrimp cake, sliced chicken with elephant buds and sunflower minced meat. Among them, sunflower minced meat is the predecessor of braised lion head. The lion's head looks simple, but it's actually difficult to do it well. It will taste very dry without any effort. A delicious lion's head must be fresh, tender and smooth.

Materials?

San Fei qi shou pork

If you want to use water chestnut or lotus root, I used yam in a hurry.

Eggs (of hens)

Onion ginger

Small rape

salt

corn starch

Li Jinji braised sauce

Braised lion head?

Prepare materials

Wash, peel and cut the yam (I made a mistake in editing, sorry! "

Lion's head meatballs, the meat is three fat and seven thin, and the pork belly is ok. It must be between meat and minced meat, and it tastes good. The meat is not fried, but the minced meat is greasy.

Wash the pork, remove the fascia, cut it into diced meat and chop it for a while.

Add a spoonful of starch to the meat stuffing.

Add another egg.

Add water or broth several times, each time in a small amount.

The minced meat starts to work clockwise with four chopsticks, 25 times in one round and 200 times in two rounds (the arm is about to fall off).

Wash onion and ginger, pat them into pieces, chop them and add meat.

Add chopped diced yam.

Add the right amount of soy sauce.

Add the right amount of salt.

Then pinch the meatballs with your hands and pour the right amount of oil into the pot. Add meatballs to 70% heat, fry until the appearance is golden yellow, remove and drain.

Maruko is most afraid of bursting, so it can be shaped by big fire and fried slowly by small fire.

Take out the fried meatballs and control the oil.

Pour the oil out of the pan, leave some base oil, add ginger slices and scallions, and add braised sauce.

Add some water.

Add meatballs to water and stew for 15 minutes.

Blanch some rapeseed to make green heads.

Put the vegetables in a casserole.

Gradually thicken the soup, add a few crystal sugar to melt and thicken, add salt and chicken essence.

Put it on the plate.