【Jiangsu】Braised lion head
Overview
Braised lion head, also called Sixi meatballs, is one of Huaiyang’s famous dishes and belongs to Huaiyang cuisine. Braised lion head is not only delicious, but also has an auspicious name, so it is very popular among people. It is an indispensable dish at festivals or festive banquets in many places. The authentic braised lion's head is either fat or thin, red and shiny, and is complemented by green vegetables. The bright color and tangy aroma arouse appetite just by looking at it. The meat and juice are rich in aroma, making it an irresistible top-notch delicacy.
Tags
Ingredients
Steps
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Prepare the ingredients
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Wash the suet and cut into pieces. Chop the water chestnuts into pieces. Chop the green onion and ginger and squeeze out the juice. Add a teaspoon of water to make the green onion and ginger juice. Set aside one egg
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Mix the minced meat, suet, and water chestnuts together, add 2 teaspoons of salt, 1 teaspoon of light soy sauce, half a teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1 tablespoon of onion and ginger water, and 1 teaspoon of starch
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Stir up energy in one direction
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Heat oil in a pot, put on disposable gloves, roll the meat into a round ball, put it in the pot and fry, turn it over when it is formed, and fry over medium-low heat until both sides are golden
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Remove and set aside
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Leave the base oil in the pot, sauté the onion and ginger until fragrant, pour the meatballs, add 1 teaspoon of light soy sauce, 2 teaspoons of cooking wine, half a teaspoon of dark soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 small bowl of water or stock (just enough to cover the lion's head), bring to a boil over low heat, and simmer for about 15 minutes
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Add a little oil and salt to the boiling water, blanch the lettuce and set aside
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Finally, reduce the juice over high heat, add chicken essence, place on a plate, and pour over excess soup
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Finished product pictures
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Finished product pictures
