Braised lion head is not only a banquet dish, but also a must dish for southerners to eat. The family's favorite way to eat it is to stew it with Chinese cabbage and vermicelli. It's fragrant and sweet, and it's also suitable for the light demand of summer table.
Ingredients: 500g pork
Accessories: 1 egg, 5 Chinese cabbage slices, 1 vermicelli
Seasoning: 5 g salt, 8 g soy sauce, 5 g ginger, 10 g green onion, 5 g raw powder, 30 g vegetable oil, 8 g rice wine, 6 g Sugar
Wash the three fat and seven lean pork strips, wipe dry, remove the pigskin, place them on the chopping board, cut them into small pieces, then chop them into minced meat and put them into a large basin. Remove the shell of one egg and knock it into the basin
2. Add soy sauce, glutinous rice wine, sugar and raw powder in the basin, stir evenly with hands in the same direction, continuously stir, and grasp the muscle of the meat
3. Wash ginger and shallot and cut them into pieces. Pour them into a bowl and mix with minced meat
4. Beat the mixed minced meat repeatedly in the basin to make it stiff and tough, and start to make the lion's head: take one palm of minced meat and beat the two palms of minced meat alternately to make it into a round ball
5. Put vegetable oil into the pan, when the oil is heated, put the lion head into the pan and fry it. When the color is golden, take out the control oil
6. Take a large casserole, add water and bring to a boil, add soy sauce, sugar and rice wine, put the fried lion head into the casserole, turn the casserole to low heat, cover it and simmer for about 1 hour, then the lion head is ready, cabbage leaves and vermicelli are ready
7. Take the medium sized casserole, spread the cabbage leaves into the casserole, add water, add half a bowl of soup to boil the lion's head, put the casserole on the stove to boil, soak the vermicelli in warm water until soft, and use the prepared ones according to the number of diners. A family of three
8. Spread the vermicelli on the cabbage in casserole, put the two lion heads on the vermicelli, and boil all the ingredients together until they are soft and tasty (about 6 or 7 minutes). According to personal taste, add a little refined salt, and then the whole pot can be served