Home-cooked Version of Braised Lion Head
by A not fat foodie🎶
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Chop lean meat into puree.
2. Add an egg, a spoonful of salt, minced garlic, and two spoons of starch, and stir clockwise.
3. Peel the loofah, cut diagonally into long strips, cook and remove.
4. Spoon a small spoonful of cold loofah soup into the meat filling, add a few drops of peanut oil to lock in the moisture.
5. Pour clean water into the pot, bring the meat to a boil, knead the meat into fist-sized balls, and put them into the pot with a spoon.
6. Cook the lion head and remove it, add minced garlic, a little oil, and fry slightly.
7. Add a spoonful of oyster sauce, two spoons of soy sauce, a spoonful of chicken powder, a small piece of rock sugar, and don't waste the boiled meatball soup. Pour in the right amount of boiled meatball soup, just over the lion head.
8. Cover the pot and simmer for ten minutes, thicken and set on a plate. Take it out of the pot.
Tips:The lion’s head must be added with the right amount of eggs and starch, and the meat should be chopped as much as possible. To increase the viscosity, the lion’s head must be cooked for at least ten minutes. Lion head
