Chinese Food
Braised lion's head 2020 dinner series
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Braised lion's head is a dish often eaten in Chinese New Year's festival. It's also called Sixi meatball. It's auspicious. This is a famous Huaiyang dish. It has fat and thin meat, ruddy and glossy. It's set off with green vegetables. Bright colors and fragrant fragrance. It's appetizing just by looking at it. The meat and juice with strong fragrance are the top delicious food that can't be resisted. Lion's head should be soft and delicious. It's better to chop the meat by yourself. So hurry to buy the meat and make it. Like to watch me cook. Or want to learn to cook can pay attention to me. Teach you to cook a dish every day. -
Cooking ingredients
Cooking Steps
Step1:First of all, let's watch the video and prepare the ingredients.
Step2:Prepare a strip of peeled streaky pork 750g; peeled horseshoes 160g; fresh mushrooms 100g
Step3:The peeled streaky pork is cut into thick slices first, then into strips. Then, it is cut into grains the size of soybeans. It is put into a basin for use.
Step4:Cut the hooves into small pieces. Smaller than the meat. Mushrooms are also diced. Put it aside.
Step5:Make ginger and scallion water - use a knife to pat the ginger into pieces. Pat the scallion and cut it into pieces. Put them into a bowl containing 50g water. Add 20g cooking wine. Grasp it slightly.
Step6:Then start seasoning. Add 5g of salt and 1g of pepper to the meat basin. Mix with your hands. Stir in another direction until it starts to glue.
Step7:Then add an egg white and continue to beat until it's gelatinous.
Step8:Add a proper amount of spring onion and ginger water prepared in advance and continue to stir. If the meat filling is too thick, continue to add an egg white to dilute and stir
Step9:Then add the cut mushrooms and horseshoes and continue to stir until they are completely mixed. Then add 20 grams of starch and continue to beat vigorously. You can see that the meat stuffing has obvious gelatinous feeling and drawing
Step10:Let's start cooking oil. Let's heat it to 60%. Let's take a handful of meat and knead it into a big meatball. Then put them in the pot. And so on. Fry them for 5 to 8 minutes.
Step11:Fry until the whole surface of the ball is brown and brown. Set aside.
Step12:Pour out the oil. Don't wash the pot. Leave the bottom oil and start the pot again. Add 10 grams of ginger and 10 grams of green onion. Stir fry until fragrant and add drinking water to taste the oil. Start seasoning.
Step13:Add 15g of raw sauce, 15g of oyster sauce, 5g of old sauce and 5g of sugar. Mix well. Then put in the big balls just fried.
Step14:Cover the lid and simmer for 40 minutes. The specific time can be determined by yourself, but it must be more than 30 minutes. Otherwise, you will not realize the taste of the lion's head.
Step15:During this period, the meatballs can be turned properly to prevent sticking to the bottom. You can also put some cabbage leaves on the meatballs in the middle of the process to prevent them from drying out if they don't touch the soup.
Step16:It's time to start cooking.
Step17:Thicken the soup with starch.
Step18:Thicken the soup and pour it on the lion's head.
Step19:I can't wait.
Cooking tips:1. It's tired to stir the meat stuffing. It's recommended to find a boyfriend / girlfriend to do it together. 2. Horseshoes mainly increase the crispness and taste of vegetables. Fresh mushrooms are mainly used to absorb the fat of meat. They are not greasy. 3. Put cabbage leaves in the middle of the process to prevent the side where the meatballs can't touch the soup from drying. 4. The meatballs made in this way should be ready to melt in the mouth, but they have the crispy taste of horseshoes. 5. It seems that there are a lot of materials, but in fact, they are household and readily available. There are skills in making delicious dishes.
