Braised lion head
Overview
When I got the family version of Lion Head, it was cooked over low heat and simmered for a long time. It’s not greasy and both adults and children love to eat it
Tags
Ingredients
Steps
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Cut the meat into meat fillings that are both fat and lean, add five-spice powder, white pepper, onion, ginger, wine, water and starch
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Add two eggs and beat evenly I like to use a large bowl when making this. This way it will be evenly mixed. Since it will be simmered with flavored sauce, there is no need to put any salt in it.
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Stir evenly until it looks like this, not too thin. I can grasp and shape it like this. Then heat the pan and add some blended oil. After the oil is spicy, turn to low heat, stir in the meat filling, and roll into meatballs. Fry briefly in a pan, set aside, and set aside
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Pour half a pot of water into the soup and add green onions. Boil ginger slices with light soy sauce and dark soy sauce over high heat
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Open the water, turn to a simmer, add the meatballs and simmer for an hour. Because it is cooked over a slow fire, you don’t have to worry about the meatballs being cooked
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Add some salt to half the pot of water. Break the Shanghai greens into pieces, blanch them in water and place on a plate
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Then scoop out the meatballs with a slotted spoon and place on a plate
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Pour on the remaining soup in the pot and the delicious lion's head is ready.
