Huaiyang Lion Head

Name: Huaiyang Lion Head
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 220g Pork filling; 15g Mushroom; 1 piece egg; 1 tuo ginger; 5g Coriander Seeds; 7g Soy flour; 2g White pepper; 1 teaspoon salt; 1g star anise; 1g Cinnamon; 1g Bay leaf; 1g Fennel; 50g Piaoerbai

by anankitchen

4.7 (1)

Favorite

12

Difficulty

Easy

Time

30m

Serving

2

Lion's head is a traditional Han Chinese dish in Huaiyang cuisine in Yangzhou, Jiangsu Province, and other places. It has the characteristics of snow-white color, fresh and tender meat, mellow fragrance, and suitable for all seasons.

Huaiyang Lion Head

1. After the mushrooms are washed, remove the stems, cut into pellets, and then boil the water. After the water is boiled, pour the mushrooms in and cook them.

2. Add eggs, mushrooms, soy flour, ginger rice, white pepper, salt, and coriander seeds to the meat filling, stir evenly, and then wrap into a ball

3. Boil the oil in the pot. When the oil temperature is 60%, put the meatballs made before and slowly deep fry them.

4. Put sugar and oil in the pan and fry the sugar color

5. Soak the star anise, cinnamon, bay leaf, and cumin in hot water first

6. After the sugar color is fried, pour the spices and the spice water together, then put the balls in, and slowly burn them on a low fire. After 20 minutes, get it up and put it in a bowl