Braised lion head
Ingredients
150 grams of pork belly, 10 grams of water chestnuts, 10 grams of mushrooms, 5 green cabbage hearts, and a few slices of ginger.
Seasoning
500g peanut oil (100g actual oil consumption), 12g salt, 10g MSG, 5g sugar, 30g cornstarch, 150g chicken broth, dark soy sauce 10 grams of king and 5 grams of sesame oil.
Production process
1. Chop the pork belly into puree, cut the water chestnuts and mushrooms into rice, add salt, monosodium glutamate, and cornstarch and beat until the meat becomes gluey, and make four large meatballs. Boil the green cabbage hearts in boiling water, scoop them out and place them on a plate. Slice the ginger.
2. Heat oil in a pan, put in large meatballs when the oil temperature is 130 degrees, fry until golden brown on the outside and cooked on the inside, remove and set aside.
3. Leave oil in the pot, add ginger slices, chicken broth, large meatballs, salt, MSG, sugar, dark soy sauce, cook over low heat until the juice is thick, then add wet cornstarch. Thicken the sauce, collect the juice and serve on a plate. ?[1]?
Stewed Crab Meal
Method
1. Cut the skinless pork belly into granules the size of pomegranate beads, then chop into fillings. The specific ratio of fat to thin is 4:6. Use onions, ginger, cooking wine, and water to make onion and ginger wine. Add it to the stuffing, add salt and a little pepper, stir in the direction, and add the river crab meat for later use.
2. Cut the water chestnuts into small cubes and wash the cabbage.
3. Fill a casserole with water and bring to a boil. Add green onions, ginger slices, and cooking wine. Then roll the meat filling into meatballs weighing about 100g-150g. Put crab roe on the top. Put it into the casserole. Simmer for about two hours, skim off the floating oil, add MSG and salt, then add the blanched cabbage and simmer briefly.