Braised lion head
Overview
Braised lion head, also known as Sixi meatballs, is one of the classic traditional dishes of the Han nationality and belongs to the Henan cuisine. It consists of four meatballs with good color, aroma and taste, which embodies the four great events of life: happiness, wealth, longevity and joy. It is often used as the finale dish in wedding banquets, birthday banquets and other banquets to take its auspicious meaning.
Tags
Ingredients
Steps
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Chop the pork into minced meat, don't make it too fine, keep it a little grainy, and it will taste better when you eat it.
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Crack 1 egg into the pork filling, add 2 tablespoons of salt, an appropriate amount of chopped green onion, 2 tablespoons of seafood soy sauce, half a tablespoon of dark soy sauce, 2 tablespoons of cooking wine, and half a tablespoon of oil. Stir in one direction until the meat filling becomes sticky and tough!
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Chop half a lotus root into pieces!
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Pour the lotus root into the meat filling and continue to stir in one direction!
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Use your hands to squeeze the stuffing into meat balls of the same size, fry in oil until golden brown. The oil temperature must be hot, so that the meat will be quickly set when it is set. After it is set, turn to medium heat and fry!
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Remove the fried meatballs to control the oil!
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In a separate pan, add vegetable oil. When the oil is hot, add onions, ginger, garlic, oyster sauce, and water!
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Pour in the fried lion head, after the water boils, turn to low heat and simmer for about 30 minutes, then pour in water starch to thicken and color!
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The finished product is out!
