Tiger Eyes Lion Head
Overview
Lion's head was originally a famous dish in Yangzhou. Later, it was improved, braised in braised sauce, steamed, and the cooking method changed. Wrapped in eggs in the middle, it injects a different taste and emotion into the classic dish of lion head. Today I will share with you how to make this dish.
Tags
Ingredients
Steps
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Prepare the required ingredients. Just half a yam root is enough, and the best is water chestnuts. If you don’t have either, add lotus root, which will give you a crispier texture.
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Chop the yam. 5 eggs cooked and set aside.
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Add minced onion, ginger, chopped yam and a raw egg into the meat filling. A little salt, light soy sauce, dark soy sauce, and black pepper, stir in one direction.
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In order to make the meat filling more compact and easy to coat with eggs, it is a good choice to add some bread crumbs. The eggs are relatively slippery, so when wrapping them, beat them back and forth with your left and right hands to make the meatballs elastic.
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Put oil in a hot pot and start frying the meatballs over low heat. When frying at home, a lot of oil is always wasted. I use a pan. In order to put a few in at the same time and control the heat, I use a small spoon to constantly turn the meatballs to ensure they are evenly heated until they are golden brown and the skin is relatively hard.
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The meatballs are fried, prepare scallions, ginger slices, Sichuan peppercorns, aniseed, bay leaves, rock sugar, dark soy sauce and oyster sauce, and start stewing the meatballs
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Heat up the pan with various seasonings and add cold oil to the pan. Add the meatballs and pour in warm water. It would be best if there is stock! After boiling the pot, simmer over medium-low heat for about half an hour. After the meatballs have basically reduced their juice, you can take them out of the pot and enjoy them~~~
