Chinese Food
Braised lion's head
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Braised lion's head. A famous dish of Han nationality. It's a dish that is often eaten during 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. The lion's head should be soft and delicious. It's better to chop the meat by yourself. The other point is on the container. It's better to stew it slowly with a small fire. It's best to use casserole. So Zhang Daqian, the master of traditional Chinese painting, taught his wife that a good dish is & quot; braised lion's head in brown sauce.
Cooking ingredients
Cooking Steps
Step1:Wash meat and separate fat from lea
Step2:Wash the onion, ginger, garlic, lotus root and celery for use.
Step3:Chop the onion, ginger, garlic and celery first and then chop them slightly. Try to be even.
Step4:The fat meat is sliced first, then sliced, and finally cut into pomegranates.
Step5:The lean meat should be sliced first, then sliced, then cut into the same size as the fat meat. Finally, chop it a little bit. Don't chop it too thin, or it will affect the taste. The meat will be very firewood and tight.
Step6:Mix the cut meat with fat and thin. Add cooking wine and stir with chopsticks in one direction.
Step7:Stir until the meat is fir
Step8:In the third step, mix the onion, ginger, garlic, celery and lotus root with the meat, and add salt, sugar and soy sauce to mix them well.
Step9:It's better to heat the oil in the oil pan at least than the lion's head. Then use your hands to round the meat filling. The size can be determined according to your own preference. Put it into the spoon and then put it into the oil pan. This can avoid splashing oil.
Step10:Fried lion's head until golden and ready to us
Step11:Prepare cinnamon, ginger, pepper and anise. Pat ginger to pieces.
Step12:Add some water into the pot, and put the spices in the previous step into the pot. Add some old and raw soy sauce, then put the lion's head into the pot. Boil it in high heat and simmer for two hours.
Step13:Two hours later, the house is full of incense. Take out the lion's head.
Step14:Blanch the vegetables and put them in the container to be put into. Put in the lion's head.
Step15:Ladle out the soup of lion's head and heat it in a large pot. Then mix the starch with water to thicken it. Pour the sauce on the lion's head and sprinkle with onion.
Step16:Finished product drawin
Step17:Finished product drawin
Cooking tips:I believe most of my friends will buy ready-made minced meat. Of course, it's not impossible. But since I share the recipe, I have the responsibility to tell you that the most ideal taste of lion's head is to use six fat and four thin meat. Cut it into pomegranates. The ready-made minced meat is too thin, so the inside of the prepared lion's head will be very tight. The taste of meat is very woody. More exclusive recipes please pay attention to the WeChat official account master -youweidaren.
