Sihaiwang: lion's head is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province, China. Braised lion's head in brown sauce is a dish that is often eaten during Chinese New Year's festival, also known as four Xi meatball, which means taking its auspiciousness. This is a famous Huaiyang dish, with fat and thin meat, ruddy and glossy. It's set off by green vegetables, bright colors and fragrant fragrance. It's appetizing just by looking at it. The meat and juice with strong fragrance are the top delicious food that can't be resisted. So, how to make braised lion's head? Let's take a look at it with Xiaobian~
Braised lion's head in brown sauce
Ingredients: 150g streaky pork, 10g horseshoe, 10g winter mushroom, 5 green vegetable hearts, a little ginger slices.
Seasonings: 500g peanut oil (100g real oil consumption), 12g salt, 10g monosodium glutamate, 5g white sugar, 30g raw meal, 150g chicken soup, 10g soy sauce, 5g sesame oil.
Production process:
1. Chop the pork into mashed meat, cut the horseshoe and mushroom into rice, add salt, monosodium glutamate and cornflour, beat until the meat is gelatinous, and make four big balls. Blanch the green vegetable heart with boiling water and put it into a dish. Slice ginger.
2. Heat the oil in a wok, put the meatballs into the wok at 130 ℃, fry until golden brown and cooked inside, and then set aside.
3. Leave oil in the pot, add ginger slices, chicken soup, meatballs, salt, monosodium glutamate, white sugar and soy sauce, heat over a small fire until the juice is thick, thicken it with wet raw powder, collect the juice and dish.
Tips for cooking lion's head
1. The principle of "three parts fat, seven parts thin" should be followed when mincing meat.
2. If the meat filling is not used for a while, it can be placed in a bowl, the surface will be troweled, and then poured with a layer of cooked meat oil, which can isolate the air, so that the meat filling is not easy to deteriorate.
3. The lion's head should be soft and delicious. It's better to chop the meat by yourself. The other point is to stew it slowly on a small fire in a casserole.