Braised lion head

Overview

This dish can be found in both the north and the south. In the past, this was always served at every wedding banquet in the north. It was called Sixi Meatballs. Maybe it was because the name sounded good and had good luck. Later, in the south, this dish had another name, braised lion head. I heard people say that when I was little, I always didn't know what the lion's head was, but later I suddenly realized that he and Sixi Wanzi were brothers in the same school. Haha~

Tags

• hot dishes
• chicken essence
• cooking wine
• egg
• ginger
• ladle vegetables
• light soy sauce
• pork
• sweet potato starch
• water chestnut

Ingredients

Steps

1. 1 For minced pork stuffing, it is best to chop it manually to make it taste better.

   

2. 2 Chop water chestnuts.

   

3. 3 Mix the pork filling and water chestnuts together evenly.

   

4. 4 Prepare seasonings, cooking wine, light soy sauce, salt, and chicken essence.

   

5. 5 Chop the ginger, break the eggs into the pork filling bowl, add ginger foam and various seasonings.

   

6. 6 Shape into larger meatballs.

   

7. 7 Fry the meatballs in oil.

   

8. 8 Fry into shape and take out. Leave some oil in the pan, sauté the ginger slices until fragrant, add light soy sauce and an appropriate amount of water, and pour it into the casserole. Bring to a boil and simmer for 15 minutes before removing from the pot.

   

9. 9 Finally, boil a few gourds of vegetables and put them on the plate. Just delicious braised lion head.