[jiangsu] Braised Lion's Head

Name: [jiangsu] Braised Lion's Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 small bowl Shimizu; 1 small piece ginger; 2 teaspoons Soy sauce; About 500g Mashed meat; 1 piece egg; 6～7 Water chestnuts; 8 pcs lettuce; 1 teaspoon Oyster sauce; 100g suet; 2 teaspoons salt; 3 teaspoons Cooking Wine; 1 teaspoon starch; 3 pieces shallot; Some Cooking oil

by Heart language dream

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Braised Lion's Head is also called Sixi Meatballs. It is one of Huaiyang's famous dishes and belongs to Huaiyang cuisine. Braised lion head is not only delicious, but the name is very auspicious, so it is deeply loved by people. It is an indispensable dish in many places during festivals or festive banquets.
The authentic braised lion head is fat and thin, rosy and shiny, with emerald green vegetables, bright colors and tangy scent, which stimulates the appetite by just looking, the mellow and scented meat and juice are the irresistible top quality delicious. "

[jiangsu] Braised Lion's Head

1. Prepare the ingredients

2. Wash the suet and cut into the ends, chop the water chestnuts into the ends, chop the green onion and ginger, add a teaspoon of water to make the green onion and ginger juice, and an egg for use

3. Mix minced meat, suet, and water chestnuts together, add 2 teaspoons of salt, 1 teaspoon of light soy sauce, 1/2 teaspoon of dark soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of green onion and ginger water, and 1 teaspoon of starch

4. Stir in one direction

5. Pour oil in the pan and heat it, put on disposable gloves, roll the meat into a ball, put it in the pan and fry it, and then turn it over after it has formed. Fry on medium and small fire until golden on both sides

6. Fish out for spare

7. Leave the bottom oil in the pot, saute the onion and ginger, pour the meatballs, add 1 teaspoon light soy sauce, 2 teaspoons cooking wine, 1/2 teaspoon dark soy sauce, 1 teaspoon oyster sauce, 1 teaspoon sugar, 1 small bowl of water or stock Yes) Bring to a boil on high heat, simmer on low heat for about 15 minutes

8. Add a little oil and salt to the boiling water, blanch the lettuce and set aside

9. Finally, heat up the sauce, add chicken essence, put it on a plate, and pour the excess soup on it.

10. Finished picture

11. Finished picture

Tips:
Pork belly is the most suitable. If you don’t have water chestnuts, you can use yam or lotus root instead. It’s delicious when fried on both sides.