A sincere lion head

Overview

Originally, the name of the recipe was not the word solid, but after eating just one lion head, I felt full, so the name of the recipe was replaced by solid.

Tags

• hot dishes
• meat dishes
• shandong cuisine
• old man
• dinner with friends
• spring recipes
• summer recipes
• autumn recipes
• winter recipes
• lunch
• cabbage gang
• onions
• pork
• rapeseed
• thirteen incense
• ginger
• pepper
• salt
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 aniseed, a pinch of Sichuan peppercorns, a little cinnamon, these are set aside. 8 taels of pork, 1 green onion, 1 piece of ginger, 2 slices of cabbage (the authentic one should put water chestnuts, if there are no water chestnuts, you can put lotus root, if there is no lotus root, you can put a piece of cabbage.).

   

2. 2 Slice the pork, shred it, and finally cut it into small cubes.

   

3. 3 Finely chop onions, ginger and cabbage.

   

4. 4 Mix the meat and vegetables together and chop them repeatedly until they become pureed meat.

   

5. 5 Add salt, thirteen spices, a little pepper, soy sauce, and sesame oil to the meat filling, and stir in one direction. After mixing for a while, you will feel more and more resistance, and the meat filling will form a ball on its own, which is called vigorous.

   

6. 6 Pour cooking oil into the pot and heat it to 60% over medium heat. While the oil is heating, you can roll the meat filling into balls. When the oil temperature is right, put it into the pot to shape.

   

7. 7 Don't move the meatballs when they are first placed in the pot. You can use a spoon to pour hot oil on the meatballs. When the shell is a little hard, flip them so that the surface of the meatballs is heated and colored evenly.

   

8. 8 Take it out when it is fried until golden brown. The darker color in the picture is when the heat is higher at the beginning, and the color is lighter when the heat is lower.

   

9. 9 Leave the bottom oil in the pot. When the oil is hot, add the peppercorns, aniseed, cinnamon, green onions and ginger and cook until fragrant.

   

10. 10 Add the meatballs, add water to about half the height of the meatballs, bring to a boil over high heat, turn to medium heat, and simmer for half an hour. Turn the meatballs over in the middle and add a little salt.

    

11. 11 During the stewing process, two small rapeseeds can be washed.

    

12. 12 Blanch, plate and set aside.

    

13. 13 Before serving, add some soy sauce and vinegar to reduce the juice, then remove the meatballs. (If you like soup, put some coriander, rapeseed, etc. in the soup basin and start eating.)

    

14. 14 Place the meatballs in the soup basin on a plate and remove the condiments from the soup.

    

15. 15 Pour the soup back into the pot, heat it up, add some thin gravy, and pour it over the meatballs. Call it a day.

    

16. 16 Don’t eat too much food, just pair it with some green vegetables for balanced nutrition.