Braised lion's head

Pork filling (three fat and seven thin):450g shallot powder:30g ginger powder:30g abalone sauce:15 ml raw:15 ml chicken essence:2G white pepper:One point five Gram“ five spices:2G egg white:2 cooking wine (Zhuo Shui):15 ml pepper (boiled water):One point five Gram“ fragrant leaves (blanched water):2 pieces chives:50g octagon:1 fragrant leaves:2 pieces chicken essence:2G oyster sauce:15 ml abalone sauce:15 ml sweet sauce:1 / 2 tbsp sugar:4G wolfberry:3 lime:2 https://cp1.douguo.com/upload/caiku/e/a/6/yuan_ea2d9ae9ae350672143df4746d0b03a6.jpeg

Braised lion's head

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Braised lion's head

In the history of many people's food recollection, braised lion's head occupies an absolutely important position. It is the most coveted New Year's Eve dinner table dish. It is a banquet dish that parents cook together when they treat guests at home. It is also a palace dish that is necessary for all the people of Han Dynasty in historical plays or chapters novels. It gathers all the beautiful things, such as wealth, abundance, delicacy, joy, etc. to taste the braised lion's head, you will not only meet your appetite, but also feel the coming of happiness. Lion's head, also known as shashitou, sunflower meatball, Yangzhou Zan meat and sunflower chop meat, is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, China. Lion's head is made of 60% fat meat and 40% lean meat, chopped into meat mud with onion, ginger, egg and other ingredients, and made into fist sized meatballs. It can be steamed, stewed or braised in brown sauce. Why is it called lion's head? Lion's head originated in Sui Dynasty

Cooking Steps

  1. Step1:Pork filling, three fat and seven thin, ginger powder, onion powder and two egg

  2. Step2:Minced scallion and meat fillin

  3. Step3:Minced ginger into mea

  4. Step4:Add 15 ml abalone sauc

  5. Step5:15 ml ra

  6. Step6:One point five Gram white peppe

  7. Step7:2G chicken essenc

  8. Step8:2G five spice powde

  9. Step9:Two egg white

  10. Step10:Stir in one directio

  11. Step11:Meatballs with mea

  12. Step12:Cold water in the po

  13. Step13:Add 15 ml cooking win

  14. Step14:Add pepper and cilantr

  15. Step15:Boil the water and skim the frot

  16. Step16:Take out the balls for backu

  17. Step17:Put some salad oil into the po

  18. Step18:Add star anise, fragrant leaves and scallion kno

  19. Step19:15 ml abalone sauc

  20. Step20:15 ml oyster sauc

  21. Step21:Pour in water. Add 2 g chicken essenc

  22. Step22:Add 4 grams of suga

  23. Step23:Boi

  24. Step24:Stew the meatballs for 15 minute

  25. Step25:Add 1 / 2 teaspoon of sweet sauce when the soup is reduce

  26. Step26:Just thicken the sou

  27. Step27:Finished product

  28. Step28:Finished product

  29. Step29:Finished product

  30. Step30:Finished product

  31. Step31:Finished product

  32. Step32:Finished product

Cooking tips:There are skills in making delicious dishes.

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