The lion's head is the most authentic way.
Stewed Yangzhou lion head
First of all, the main material is pork, with 30% fat meat and 70% lean meat (this ratio is very important), and then eggs, starch, onion and ginger cooking wine and seasonings.
Chop the lean meat and put it on a plate. Then cut the fat into small pieces and chop it a little, but not finely. Put it on a plate with the chopped lean meat.
Remove the egg white from the egg and discard the yolk (because it is stewed, the lion's head should be kept milky white, and the yolk will deepen the color of the lion's head). Egg whites are also put into chopped minced meat.
Pat the onion and ginger loosely and soak them in half a bowl of water.
Stir the lean meat and fat meat by hand, (remember: stir in one direction, and don't change the direction), add the soaked onion Jiang Shui (you can put more water, which will make the lion's head more crisp and delicious), starch (not too much starch), egg white, monosodium glutamate, and cooking wine (too much is easy to darken the color), and add more water according to the proportion, so you don't have to worry about the thinning of minced meat. Because as long as you stir hard clockwise, the minced meat will absorb enough water and gradually thicken. During this period, you can slowly add some salt, which will increase the consistency of the minced meat and make the lion's head absorb water more easily. (Master said that many family practices don't drain water, which is the biggest mistake. The lion's head is very old and tastes bad.)
Stir the minced meat, then put enough water in a deep-bottomed casserole, heat it with a stove, then take a fist-sized amount of meat and slide it with your right thumb and forefinger, and then pat it with your hands, so that a rough plush shape will be formed on the surface of the lion's head between the refined meat and the fat rice. Gently put it in a warm water pot, then bring it to a boil (the lion's head will take shape), and then simmer it for two or three hours with a small fire, and the crisp and tender "stewed lion's head" will be fine. When stewing lion's head, keep skimming off the foam and broken foam, because the soup should be clear. \n\n \ nThe authentic way to braise lion's head in soy sauce!
Stewed Pork Ball in Brown Sauce
Let's introduce you to the most authentic practice:
1 Chop the meat into minced meat first, and it will be delicious. When you take the opportunity, you will wash the glutinous rice and put it in the rice cooker to cook it as usual!
2 Put the chopped minced meat in a basin, then add ginger, yellow wine, salt, monosodium glutamate and onion (most importantly, put more in it), and then beat one or two eggs and mix well! Season again!
3 Mix the cooked glutinous rice with minced meat evenly, and be sure to mix it evenly! Re-seasoning
4 Prepare the oil pan and a bowl of wet starch.
5 knead the glutinous rice meat into a round ball, roll it in wet starch, and then fry it in an 80% hot oil pan until it looks golden yellow. Suddenly you can feel the smell! Have one, it doesn't matter, it's cooked!
The above is the prototype of the lion's head. The fried lion's head can be braised or put in hot pot, and braised is more delicious.
Put the cold lion's head into the pot, add a little water, boil it, add soy sauce and monosodium glutamate, cook for a while until the lion's head is soft, then add sugar, and when the soup is thick, you can take it out of the pot, and sprinkle some chopped green onion on it, which will be even more exciting! Wow, my mouth is watering!
Do not buy fried lion's head in the market when making braised lion's head. There is more flour, which is not as delicious as your own!
How to make lion's head soft and delicious
Required raw materials:
Lion's head: pork belly (fat-thin ratio 6:4 or 5: 5) 1 000g, lotus root (water chestnut) 200g, egg1piece, common soy sauce 20g, cooking wine15g, onion 20g, onion 20g.
Soup: 30g of light soy sauce, 5g of light soy sauce, 5g of oyster sauce15g, proper amount of salt, 0g of rock sugar/kloc-0 or 3-4g, 3 segments of onion and 3 slices of ginger.
Production method:
1, pork belly is washed, peeled and cut into large pieces, placed flat in a tray and frozen in a refrigerator until the meat is hard but not completely frozen, and taken out;
2. Slice the pork belly first, then shred it, and finally cut it into meat, about the size of soybeans;
3. Then chop all the cut meat with a knife a few times, without chopping, and never chop it into minced meat;
4. Cut the onion and ginger into fine powder, the finer the better. Cut the lotus root into thin slices, then filaments and finally into fine powder.
5. Put the meat into the basin, add soy sauce, salt, minced onion and ginger, and beat the eggs and mix well;
6. Add the minced lotus root and mix well;
7. Then mix the starch with a little water into a thick starch paste, pour it into one direction and stir it evenly. You don't have to beat the meat stuffing hard, so the lion's head is not soft enough;
8. Take a ball of the mixed meat stuffing, turn it around with your left and right hands and make it into a round ball shape. Put it all in the tray and eat it myself. In order to shorten the stewing time, the ball is not made much. If you are entertaining guests, you can make four pounds of meat for good looks, which is more imposing and more like a lion's head;
9. Heat the oil in the pot, put the meatballs into the oil one by one, scoop up the hot oil with a spoon and gently pour it on the lion's head;
10, the medium fire fried the meatballs to some color, and the shell hardened slightly and fished out;
1 1, take out a few fried lion heads (the rest can be frozen after cooling, or you can stew them all at once and divide the soup into small portions for refrigeration or freezing, and add some vegetables when eating), put them in a casserole or soup pot, and put them in clear water, because the soup is very delicious after cooking, and put all the seasonings in the soup;
12, boil over high fire, taste it, the soup is slightly salty, and the aftertaste is a little sweet. Change to low fire and keep it slightly bubbling, and then stew for at least 2 hours. If it is large, it is better to cook for more than 3 hours, and the taste will be softer after a long time. You can stew in a rice cooker. After boiling, change it to a heat preservation file, so you don't have to worry about it. Open it after 5 hours, or put it in the rice cooker before going to bed at night, which will not delay your sleep at all.
13. When eating, you can put a handful of rape (green vegetables) or baby vegetables torn vertically to make them soft, and the soup is also very delicious. You can also take the lion's head out and put it in a deep dish, and take some soup and put starch water to make a thicker soup.