Braised lion head
Overview
Make the meatballs bigger, deep-fry them, then braise them, and add various seasonings. They seem complicated, but are actually very simple. They taste fragrant but not greasy. It is a good enjoyment both visually and tastefully! Friends who like it can try it😄
Tags
Ingredients
Steps
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Add minced green onion, minced ginger, an egg, a spoonful of oil, a spoonful of light soy sauce, a few drops of dark soy sauce, an appropriate amount of salt, an appropriate amount of corn starch, an appropriate amount of bread crumbs to the pork stuffing, and stir evenly. Stir in one direction, vigorously
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Shape the mixed meat filling into round balls. When making, apply some oil on your hands to avoid sticking
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Heat the wok and add oil. The oil is 70% hot. Add the meatballs and fry them until they turn yellow.
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Control the oiliness of fried meatballs and set aside
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Pour out the oil from the pot, leaving a little base oil, sauté the onions and ginger until fragrant, then add the peppercorns, star anise and cinnamon and stir-fry
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Pour into three bowls of water, one spoon of light soy sauce, one spoon of dark soy sauce, one spoon of vinegar, one spoon of sugar, a little salt, add the fried meatballs, and bring to a boil over high heat
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Use up all the soup, reduce the juice over low heat and serve
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Plating
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Plating
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If you make a lot of noodles, you can wrap them in a plastic bag and store them in the refrigerator. It is very convenient to take them out and put them in there every time you eat noodles. My daughter said it tastes better than the ones in the restaurant, which are too hard, but this one is softer, fragrant but not greasy
