1 recipe found
It is a famous Huaiyang dish that has a soft texture, melts in your mouth, is fat but not greasy, and is rich in nutrients. As long as you choose the right materials and pay attention to a few key points in the steps, it's not difficult to make it at home. Look at the picture and the process, and do it step by step - for delicious lion head, you need to use good rib pork belly, four square layers, seven lean and three fat, finely cut into small pieces, stir and add gluten. It should also be paired with crisp, tender and odorless vegetables, with water chestnuts being the best. However, water chestnuts are relatively seasonal. When water chestnuts are unavailable, lotus roots can be used instead. But I found a better alternative that is nutritious and tastes better, and that’s crispy yams. The mucus protein of yam is not only more nutritious, but also has a good adhesion effect, effectively preventing the balls from falling apart. In spring and summer, braised in braised sauce is a bit fatty, and stewed in plain broth is more palatable.
