Braised lion head

Overview

Fatty and lean meat is made into meatballs, then fried and then boiled. The aroma is fragrant after it comes out of the pot, and just the smell of it arouses your appetite. The rich meat and juice are super delicious.

Tags

• hot dishes
• home cooking
• broccoli
• calabash
• chives
• egg
• light soy sauce
• millet pepper
• oyster sauce
• pork
• starch
• steamed fish with soy sauce
• thirteen incense
• white sugar
• ginger
• salt

Ingredients

Steps

1. 1 Wash the fat and lean meat and mince it into a meat filling with a meat blender. Add diced carrots, minced chives, eggs, thirteen spices, salt, sugar, oyster sauce, and light soy sauce. Stir in one direction to add strength to the meat filling. Then add 1 tablespoon of water to drain the starch into water and pour starch into the meat filling. Continue stirring in one direction until the meat filling is thick.

   

2. 2 After the oil is hot in the pan, shape the meat filling into half the size of your fist and put it in the pan to fry. When the surface is firm and brown, take it out and put it on a plate. Place the blanched broccoli in the middle, then pour the steamed fish with soy sauce and steam it in the pan for 50 minutes.

   

3. 3 Pour the soup from the steamed meatballs into the pot, pour in 1 bowl of water starch and heat to thicken the meatballs. Sprinkle chopped green onion over the meatballs, add the millet pepper and top with the thickened meatballs, and you're done.