Braised lion head

Overview

The braised lion's head has an attractive color and excellent taste. It is an absolute must-have dish. After being greedy for several days, I finally had time to try this delicious dish today. I couldn't help but make myself happy for a long time. Even my picky eater son ate a lot of it. It was delicious and nutritious.

Tags

• hot dishes
• chinese banquet
• old man
• dinner with friends
• huaiyang cuisine
• winter recipes
• lunch
• chicken essence
• egg
• light soy sauce
• olive oil
• onions
• pork stuffing
• rapeseed
• starch
• water chestnut
• ginger
• salt
• soy sauce
• water

Ingredients

Steps

1. 1 Add minced water chestnuts, minced green onions, minced ginger, light soy sauce, sugar, chicken essence, oil, and salt to the pork filling and stir evenly. Add an appropriate amount of starch and continue to stir evenly.

   

2. 2 Knead the mixed meat into large smooth balls

   

3. 3 One egg, three tablespoons of starch, mix well and sift

   

4. 4 Heat the oil that covers the meatballs in a pot, cover the meatballs with the egg and starch mixture, put them into the oil pan and fry over high heat

   

5. 5 Fry until the surface changes color and becomes hard. Use kitchen towel to absorb the oil on the surface and set aside

   

6. 6 Take half a bowl of water, add three spoons of light soy sauce, put the meatballs into a bowl, add green onions and ginger slices and steam over high heat for 20 minutes

   

7. 7 Blanch the rapeseed and place on the edge of the plate

   

8. 8 Place the steamed meatballs in the middle of the rapeseed

   

9. 9 Filter out impurities from the remaining soup of the steamed meatballs, add a little starch to the wok to thicken the soup, turn off the heat when the soup thickens slightly, and pour the soup onto the meatballs and rapeseed. The delicious braised lion head is so delicious that you can't stop eating it.