Simple trilogy of braised lion's head recipe-Chinese Food-best chinese food recipes-cooking food

Simple trilogy of braised lion's head

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I'm from Minnan, Fujian. There is no such dish as lion's head in Minnan. I've heard about lion's head for a long time. Although lion's head belongs to Huaiyang cuisine, it's not only stewed lion's head in Shanghai, but also the lion's head in Northeast China. Even two years ago, I worked in Linyi, Shandong Province, and tasted the lion's head with egg yolk in the middle, which can make me eat rice bowl by bowl every time (except stewed crab and lion's head. It's not that it's not good. I'm allergic to eating it). It's the first time to make it, but it's not delicious and I dare not send it here. You know. [this menu is for 4 people. Please add or delete as appropriate]

Cooking ingredients

pork hind leg (ground meat):500g

water chestnut:5

chopped green onion:3 key

1 chicken essence:half key

2 ginger slices:5 pieces

2 garlic:3-flap

2 sugar:2 key

2 soy sauce:3 key

2 black vinegar:20 ml

2 water:1000ml

3 starch water:moderate amount

Cooking Steps

Step1:Mix minced meat, onion and ginger with seasoning 1. Beat until sticky. Squeeze into a small ball by han

Step2:Heat the oil pan to 180 degrees. Put the meatballs made in step 1 into the pan. After setting, turn the pan to medium heat and fry well, then remove and drain the oil.

Step3:Put seasoning 2 in the pot and boil it. Add the fried lion's head. Cover the pot and simmer until there is one third of the soup left. Take out the lion's head and put it on the plate. Add starch water to the rest of the soup and thicken it. Then pour it on the lion's head..