Braised lion head

Overview

Braised lion head is also called Sixi meatballs, but Sixi meatballs are limited to four meatballs, while braised lion head has no special regulations. The main ingredients are pork filling, eggs, water chestnuts or lotus roots, chopped green onions, etc., which can be matched with a ratio of lean meat to fat meat of 6:4.

Tags

• hot dishes
• meat dishes
• old man
• dinner with friends
• huaiyang cuisine
• autumn recipes
• dinner
• chives
• cinnamon
• cooking wine
• egg
• ginger
• lotus root
• old soy sauce
• pork belly
• rock sugar
• star anise
• starch
• thirteen incense
• fragrant leaves
• salt

Ingredients

Steps

1. 1 Prepare the meat filling and use a meat grinder to make the meat filling.

   

2. 2 Prepare lotus root, peel and clean lotus root.

   

3. 3 Chop the cleaned lotus root and set aside.

   

4. 4 Cut green onions and ginger into mince.

   

5. 5 Add green onions, minced ginger, thirteen spices, eggs, dark soy sauce, and cooking wine into the meat filling and stir evenly.

   

6. 6 Add starch and beat vigorously.

   

7. 7 Grab an appropriate amount of meat filling and smash it repeatedly between your hands to form a ball.

   

8. 8 Pour an appropriate amount of oil into the pot, heat it to 70% heat, add the meatballs and fry.

   

9. 9 Fry until golden brown on the outside, remove and drain.

   

10. 10 Prepare a casserole, add green onions, ginger slices, star anise, cinnamon, and rock sugar.

    

11. 11 Add fried large meatballs.

    

12. 12 Add dark soy sauce, cooking wine, and water.

    

13. 13 Bring to a boil over high heat and simmer for 50 minutes.

    

14. 14 Take out the lion head and put it on a plate, pour the remaining soup to thicken the lion head, and sprinkle with appropriate amount of chives.