Lion's head is an important part of China's food culture, and the famous dish of lion's head can be seen in many cuisines, such as braised lion's head and crab roe lion's head in Huaiyang cuisine, braised iron lion's head in Hebei cuisine, Sixi balls in Shandong cuisine, and Sixi golden bottle lion head in Gansu cuisine.
The lion's head is basically based on pork, first adjust the filling, and then boiled or fried, the practice is similar, the appearance is excellent, the aroma is strong, the taste is soft and glutinous, not fishy and not greasy, and more importantly, it means reunion, so in the big feast, the new year's festival, the lion's head is a standing dish.
The recipe for braised lion's head may seem simple, but it requires a certain amount of skill, so let's share the correct way to make this dish when entertaining relatives and friends, and your family will definitely praise you as a chef!
2 catties of pork, 2 eggs, 50 grams of corn starch, a section of lotus root, green onion and ginger, light soy sauce, thirteen spices, pepper, cooking wine, and salt.
Pork should be three points fat and seven points lean, if you want to eat a little fat, you can use pork belly, it is best to choose rural pigs, such pork has a small fishy smell.
The lotus root is to increase the crispness of the lion's head, and water chestnuts and water chestnuts can also be added. In addition, you can also add tofu, tried once, the beany smell is slightly stronger.
Corn starch is the most suitable for starch, and the lion's head fried in potato starch has a hard taste.
1. After the pork is washed, cut into large pieces, put it in a meat grinder, add ginger slices and green onions, and beat it into a meat filling. Peel the lotus root, cut it into dices, soak it in water to prevent oxidation, and then drain it when you use it.
2. Put 50 grams of corn starch, 2 eggs, 2 spoons of light soy sauce, 1 spoon of oyster sauce, 2 spoons of salt, 1 spoon of cooking wine, an appropriate amount of pepper, and an appropriate amount of thirteen spices into the meat filling.
3. Pour in wide oil from the pot, turn on high heat until the oil temperature is 50% hot, turn to medium-low heat, use both hands to put the meat stuffing into a lion's head of uniform size into the pot in turn, do not turn it first, pour oil from the lion's head with a spoon to make it evenly heated, turn it again after shaping, fry it until it is golden on all sides, and when the oil temperature rises to 70% hot, then go back to the pot and fry it again for about 10 seconds.
4. Leave a little cooking oil in the pot, add green onions, ginger slices, star anise and stir-fry to make the fragrance, pour in two bowls of boiling water, add salt, pepper and chicken essence to taste, put an appropriate amount of dark soy sauce to adjust the color, put in the lion's head, simmer for 20 minutes on medium-low heat, and then put it on a plate for later use.
5. Remove the spices in the soup with a grate, add water starch to thicken, reduce the juice over high heat, and when the juice is thick, pour it on the lion's head.
1. The amount of salt should be controlled, salt should be put when adjusting the filling, salt should be put when stewing, and soy sauce should be released.
2. After the lion's head is done, it can be eaten directly, or it can be stewed, boiled, steamed, and steamed if you want to eat light, and the taste will be like a buckle bowl, soft and rotten.
3. This method of adjusting the filling can make sweet and sour meatballs, fried lotus root, fried eggplant box, steamed buns, dumplings, and the taste is good.
4. After the lion's head is fried, it can be refrigerated and stored in the refrigerator, and it is very convenient to eat and take it at any time.
The above is the classic recipe of braised lion head, you can try it when entertaining relatives and friends.
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