Braised lion head

Overview

One kind of love is a need, and another kind of love is a plot. This tall version of braised lion head carries the memory of my childhood. It is no longer a dish. Give it a go and see if this classic Huaiyang dish can satisfy you.

Tags

• hot dishes
• common dishes
• meat dishes
• maternity
• huaiyang cuisine
• summer recipes
• lunch
• famous dishes
• breadcrumbs
• chives
• egg white
• lotus root
• pork mint
• starch
• ginger
• salt
• soy sauce

Ingredients

Steps

1. 1 Mix pork mince, lotus root mint, egg white, dry starch, salt and bread crumbs

   

2. 2 Stir in one direction until the meat is thickened. (Add appropriate amount of water if necessary)

   

3. 3 Shape the prepared meat filling into meatball shape.

   

4. 4 When the oil is done, add the meatballs and fry for about 2 minutes. Just seal the meatballs on the outside

   

5. 5 Drain the oil and set aside.

   

6. 6 Leave a little oil in the pot, add water, add meatballs, soy sauce, green onion, ginger and salt. When cooked, take it out and put it on a plate.

   

7. 7 Thicken the soup from the pot meat (add a little water starch) and pour it over the meatballs.