Delicious lion head

Overview

Lion head is a famous dish in Yangzhou, and the production process is relatively complicated. What I make is not authentic. The production process is based on combining the strengths of other families to come up with a recipe that my family is satisfied with. There are many preparations that need to be done in advance, such as: the fascia of the meat must be removed and cut into small pieces, the water chestnuts must be peeled, the shrimps must be grilled and deveined in advance, and the quail eggs must be boiled and soaked in advance. Of course, you can buy ready-made meat fillings, shrimps, canned quail eggs, and water chestnuts, which will save a lot of trouble. But if you want it to be delicious, you have to pay attention to the raw materials, and some steps cannot be omitted. I made a total of 29 pieces, each meat filling weighed 50 grams (excluding egg weight), of which 17 were filled with eggs and 12 were not filled with eggs.

Tags

• hot dishes
• chives
• crushed steamed buns
• egg
• ginger
• old soy sauce
• oyster sauce
• pork shoulder
• quail eggs
• shrimp
• starch
• sugar
• tofu
• water chestnut
• pepper
• salt
• soy sauce

Ingredients

Steps

1. 1 grams of pork shoulder meat (30% fat and 70% lean) is placed in the refrigerator for two hours, then taken out and cut into small pieces. Especially for fat meat, be sure to cut it into small pieces. If you find it too troublesome, you can also buy ready-made minced meat. Personally, I feel it is better to cut it by hand.

   

2. 2 grams of clean shrimp. Remove the heads from the shrimps (don't throw them away, keep them in the refrigerator and use them when cooking), remove the devein from the shrimps, and chop them into small pieces, slightly larger than the meat filling.

   

3. 3 grams of water chestnuts, peeled and chopped in advance, into meat-sized pieces.

   

4. 4 grams of chopped steamed buns. Peel the cold steamed buns and knead them into foam, or use bread crumbs instead.

   

5. 5 Hard-boiled spiced braised quail eggs.

   

6. 6 Chop chives and mince ginger

   

7. 7 Mix the main ingredients and auxiliary ingredients, wash your hands and stir in one direction for about five minutes, then divide into three parts, beat up and down, 30 times for each part. Mix and stir for another minute.

   

8. 8 Dip your hands in cold water, divide it into even portions of about 50 grams, and smash each portion about 20 times between your hands.

   

9. 9 Wrap in hard-boiled quail eggs and smash into smooth surface.

   

10. 10 Add more meat to the pot and fry it. When frying, dip your hands in water and beat them with your left and right hands, put them in along the edge of the pot, and turn them gently with a long-handled spoon to keep the shape and color uniform. Keep frying on low heat.

    

11. 11 Fried lion head