Braised lion head

Overview

The braised lion's head used to be delicious, and it was Dudu's favorite. Let’s take a look at the legend of braised lion’s head! Legend has it that lion head means big meatballs in Yangzhou dialect, and big meatballs or Sixi meatballs in northern dialect. It is said that its distant ancestor is Tiao Wan Zhi recorded in the "Shi Jing" of the Southern and Northern Dynasties. When Emperor Yang of the Sui Dynasty traveled south along the Grand Canal, he was very nostalgic for the four famous scenic spots in Yangzhou: Wansong Mountain, Qianqian Dun, Ivory Forest and Sunflower Hill. After returning to the palace, he ordered the imperial chef to prepare dishes based on these four scenes, so he ordered four dishes: squirrel mandarin fish, money shrimp cakes, elephant bud chicken strips and sunflower chopped meat. In the Tang Dynasty, Wei Zhi, the Duke of Xi State, saw that when the dish of sunflower chopped meat was served, the sunflower heart made of huge meat dumplings was exquisite, like the head of a lion. So the sunflower chopped meat was renamed "lion head". As soon as Bainuo was called, the famous dish of lion head was added to Yangzhou from then on. Since it originated in Yangzhou, it is clear which place the braised lion's head is a dish, it is Jiangsu Yangzhou cuisine. Now that you know its origin, let’s taste the delicious food together.

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• huaiyang cuisine
• autumn recipes
• winter recipes
• lunch
• famous dishes
• light soy sauce
• meat filling
• onions
• star anise
• starch
• sugar
• water chestnut
• ginger
• salt
• sesame oil

Ingredients

Steps

1. 1 Cut the pork into small pieces and put it into the dry grinding cup of Jiuyang food processor and stir into meat filling. Mince water chestnuts, scallions and ginger and set aside

   

2. 2 Put the meat filling into a container, add minced water chestnuts, minced onion and ginger, light soy sauce, salt and sesame oil and stir evenly

   

3. 3 Shape the mixed meat into large meatballs

   

4. 4 Add an appropriate amount of starch to 2 eggs and stir into a paste. Pour 3 tablespoons of light soy sauce, 1 tablespoon of salt, and 1 tablespoon of sugar into the container to make a juice.

   

5. 5 Coat the meatballs with the egg and starch mixture,

   

6. 6 Heat oil (a little too much) in a pot. Add meatballs and fry until golden brown and hard. Remove and drain away the oil

   

7. 7 Put the meatballs into a large bowl, pour the prepared juice into the meatballs, sprinkle with appropriate amount of onion, ginger, star anise, boil water and steam for 20 minutes.

   

8. 8 Put the washed and halved rapeseed into hot water and blanch it with a little oil and salt. Place the rapeseed on the edge of the plate. Place the steamed meatballs in the middle of the rapeseed. Remove the green onions and ginger. Pour the juice from the steamed meatballs into the pot. Add an appropriate amount of water starch to make a thick gravy. Pour it on the meatballs. The delicious braised lion head is so delicious that Dudu baby ate two and a half mouthfuls in one go.