Fortune Pangtou (broiled Lion's Head with Less Oil Version)

Name: Fortune Pangtou (broiled Lion's Head with Less Oil Version)
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Pork filling; 30g Glutinous rice; 2 pcs Water chestnuts; 1g salt; 10g shallot; 2g ginger; 15ml Cooking Wine; 20g Rock sugar (soup); 200g Small rape; 3g White pepper

by Solid bonbon

4.9 (1)

Favorite

Difficulty

Hard

Time

1h

Serving

2

This is a typical southern dish, because it has a good meaning, it is a delicious dish that is often on the table during the Chinese New Year. This dish has been around for a long time, and many dishes that have been handed down have their own stories, such as the first I heard The story of Gongbao Chicken. This story comes from Du Niang. It is said that "the legendary "lion head" is called "big meatballs" or "Sixi balls" in the Yangzhou dialect. It is said to be "big meatballs" or "Sixi balls" in the northern dialect. "Far ancestor" is the "jumping pill burning" recorded in the "Shi Jing" of the Southern and Northern Dynasties. When Emperor Yang went south along the Grand Canal, he was very nostalgic for the four famous sceneries of Yangzhou Wansong Mountain, Qiandun Dun, Ivory Forest and Sunflower Hill.
After returning to the palace, the imperial chef cooks dishes with the theme of these four sceneries, so the four dishes are squirrel mandarin fish, money shrimp cake, elephant bud chicken strips and sunflower meat. In the Tang Dynasty, when Wei Zhi, Gong Guogong, saw the "Sunflower Cut Meat" dish served, the sunflower heart made of the huge meat dumplings was exquisite, like the head of a lion. He changed the name of Sunflower Cut Meat to'Lion Head'. "With a call to Benro, Yangzhou has since added the famous dish "Lion Head"."
So the birthplace of this southern dish is known to be Yangzhou, and the version of lion head made today is slightly different from Yangzhou lion head. It contains my favorite glutinous rice and water chestnuts. I like to eat soft glutinous rice and water chestnut Small particles are crispy and crispy. In some places, lion heads are made with eggs. When I tried it, I used the frying method according to the original recipe. As a beauty lover, I can't bear a lot of oil in the pot, and I can't stand the food. So I decided to change the way to make lion head. In fact, the meaning of frying is to use high oil temperature to make the lion head shape. I move the lion head to the oven and use high temperature to make the lion head. At the same time, Part of the fat in the pork will also ooze out. Although the oozing fat is more delicious in the last step of the soup, my lion head is undoubtedly the least harmful to people. There are too many high-fat people! "

Fortune Pangtou (broiled Lion's Head with Less Oil Version)

1. The glutinous rice is soaked one night in advance, and the next day, steam it in the pot for about 10 minutes to filter out the water and let it dry;

2. Chopped horseshoe

3. Wash small rapeseed;

4. Minced meat is chopped into minced meat with a knife. I choose fat 2 and 8 thin, according to my preference;

5. Chop the green onion and ginger into minced pieces and prepare the star anise;

6. Chop the minced meat into minced meat, put it in a basin, add chopped horseshoes, steamed glutinous rice, rice wine, chopped green onion, ginger, sugar, 15ml light soy sauce, 5ml dark soy sauce, and 3g white pepper, and beat together. Dip your hands in water, squeeze it into a circle with your hands and set aside;

7. Preheat the oven to 210 degrees, spread the tin foil on the baking tray and brush it with oil, place the balls on the baking tray and knead them into a slightly smaller top and bottom, so that the balls will collapse down with the baking time, and the surface will be round. More beautiful, bake for 20 minutes;

8. Put a small amount of oil in the wok, add a star anise and fry it when it's hot, then add the lion head;

9. Add 500ml of hot water, 15ml of light soy sauce, and 25ml of dark soy sauce. Bring to a boil and turn to a low heat. Put in a rock sugar lid and simmer for 30 minutes;

10. Open the lid, add salt and turn to high heat to harvest the juice, add the small rapeseed, and the remaining small amount of soup from the juice is ready to be out of the pot. ；

Tips:
1. Lion's head can be braised, stewed, or steamed. Although it is very popular in the south, I rarely see my family make it on the table of a northerner’s family in my family.
2. The meat of the lion's head is more lean than fat.
3. Add some vegetables to the lion's head at the end. The vegetables are easy to rotten. Don't put it in for too long. I think it will be fine if you put it in for 7 or 8 minutes. The too rotten dishes are not nutritious.
4. The minced meat will collapse easily after kneading into a round shape, especially when it is placed in the oven, it is not as fast as deep-frying, so when putting it in the oven, you can use your hands to squeeze the lion's head into a larger top and smaller head It looks more beautiful when baked like this.