【Carrot Lion Head】

Overview

Lion head is one of Yangzhou’s famous dishes. In Yangzhou dialect, lion head means big meat, and in northern dialect, it means big meatballs. The pork rib meat, which is fat and lean, is chopped into pomegranate granules and made into meatballs. After simmering over low heat, the fat on the surface of the meatballs is roughly melted but not completely. The lean meat is relatively convex, giving people a rough feeling. Because the meatballs are large and have a rough surface, they are called lion heads. After understanding it, I realized that it was the Sixi Meatballs we used to eat when we were kids. This dish is often seen at wedding banquets, served in pairs, and is the name of a dish with a good intention of bringing double happiness. Usually it is not often made at home because it is big and requires deep frying. I remember when I was a kid, I would always see this dish every time I went to eat at a wedding, and I would eat a lot of it every time. In recent years, when I attend the weddings of classmates and friends, the dishes at the banquet have changed a lot, but it seems that this dish of Sixi Meatballs is indispensable. Chinese people like to seek good luck, so this dish has become a classic wedding banquet dish. Once the energy to not be afraid of trouble comes up, I can’t stop it! On a whim, I copied the Sixi meatballs, which are usually braised in brown sauce. I added extra carrots, but they were oily after frying. So, I temporarily changed the method and added stock to stew it, and it was quite delicious~

Tags

• hot dishes
• home cooking
• egg
• meat filling
• carrot

Ingredients

Steps

1. 1 Grate the carrots and fry in a pan over low heat until soft.

   

2. 2 Add five-spice powder, soy sauce, chopped green onion and ginger to the meat filling, stir and add the eggs.

   

3. 3 Add the fried shredded carrots, add appropriate amount of starch and stir until it forms a dough.

   

4. 4 Form into four large meatballs.

   

5. 5 Fry in the pan.

   

6. 6 Fry until golden brown and take out.

   

7. 7 Add the stock, add shredded ginger, shredded green onions and salt to taste.

   

8. 8 Simmer over low heat for 10-20 minutes and add a little water starch.