Chinese Food
Braised lion's head
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Do you remember the braised lion's head made by Saixi for Xilai in the TV play Xilai ? Every time I watch this TV play, I have the impulse to taste the taste of braised lion's head. Want to know if it's really as delicious as it's said on TV. It's so mouth watering. Braised lion's head, also called Sixi meatball, is a famous dish in Huaiyang. The fat and thin meat is mixed with water chestnut, mushroom and other materials to make meatballs. The meatballs are fried first and then boiled. The smell of the pot is fragrant. The smell of the meat will stir the appetite. The meats and juices with strong fragrance are super delicious. The lion's head should be soft and delicious. It's better to chop the meat by yourself. And it should be fat and thin. The lean meat is a little more than the fat. Today, I made a little improvement on this braised lion's head. I changed the commonly used water chestnut and mushroom into lotus root to make this dish. It's not bad. My children are rushing to eat it.
Cooking ingredients
Cooking Steps
Step1:Choose the streaky pork with three parts of fat and seven parts of thin. Remove the skin of the meat and wash it for use.
Step2:Peel lotus root, wash and dice. Dice the streaky pork.
Step3:Soak the pepper in boiling water for a while and filter it. Leave only the pepper water.
Step4:The Diced Pork is stirred into mince by the cooking machine. The diced lotus root is also broken by the blender. Add 2 spoons of cooking wine, 2 spoons of pepper, 2 spoons of corn starch, 2 eggs, 1 spoonful of salt, 1 spoonful of sesame oil, 2 spoonfuls of ginger powder, 1 spoonfuls of sugar, 1 spoonfuls of pepper water, 2 spoonfuls of onion powder, and 2 spoonfuls of Kellogg chicken powder. Stir vigorously in one direction.
Step5:Put the mixture in the refrigerator for 20 minutes. Let it taste good.
Step6:Put the meat stuffing into a smooth little round. Set aside. I want to take a picture. Put the meatballs on the plate. Or directly put them into the pot for frying
Step7:Heat the pot and pour in some oil until 70% of the heat is reached. Put in the meatballs and fry them slowly over medium heat.
Step8:Fry until the surface of the meatballs is golden yellow, then fish out and control the oil for standby.
Step9:Heat the pot and pour in a little oil. Add ginger, anise and cinnamon to make it fragrant. Add some boiling water. Add 3 tablespoons of raw soy sauce, 1 tablespoon of soy sauce, 1 tablespoon of oyster sauce and 1 tablespoon of sugar. After boiling, put in the fried meatballs.
Step10:Turn to low heat and simmer for 40 minutes.
Step11:Leave a little soup. Thicken with cornstarch. Pour it on the lion's head. The color is better and the taste is stronger.
Step12:Boil the water and add a little salt and a few drops of oil. Remove the blanching water and drain it.
Step13:Just install the tray.
Step14:Finished product drawin
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Cooking tips:The lotus root in the lion's head can be changed into something you like, such as water chestnut, mushroom, old tofu At the end of the thickening, make sure to thicken the dish with a thin layer. Don't be too thick. The color of the dish will look good. There are skills in making delicious dishes.
