Lion's Head in Tomato Sauce

Name: Lion's Head in Tomato Sauce
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 370g Minced meat; 100g tofu; 500g tomato; 1 piece onion; 100g pineapple; 1 piece egg; 50g ketchup; 6g salt; 5g Sugar; 4g pepper; 2g Five spice powder; 20g Rice wine

by Wanshanhong

5.0 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

4

There is no lion in the lion head, haha, this is the charm of Chinese dishes. Lion head is a traditional Han Chinese dish in Huaiyang cuisine in Yangzhou and other places in Jiangsu Province, China. Legend has it that the practice of lion head began in the Sui Dynasty, when Emperor Yang of Sui was traveling fortunately, he made squirrel mandarin fish, money shrimp cake, ivory chicken strips and sunflower chop with the theme of the four famous sceneries of Yangzhou Wansong Mountain, Qiandun Dun, Ivory Forest, and Sunflower Hill. Four dishes of meat, it is said that they were originally named Sunflower Meatballs and Sunflower Meatballs. Wei Juyuan, the home cook of Wei Zhi in the Tang Dynasty, made squirrel mandarin fish, money shrimp cakes, ivory chicken strips, and sunflower meatballs. The guests were amazed, and Sunflower Cut Meat was renamed Lion Head. The taste of this dish is soft, waxy and creamy, healthy and nutritious. The fat and lean meat is rosy and shiny, the bright colors and the tangy fragrance stimulate the appetite just by looking at it. The mellow and fragrant meat and juice are the top delicacy that is irresistible. The lion’s head should be soft and delicious, and the meat is best to be chopped by yourself. Another important point is to cook the lion’s head slowly, preferably in a casserole. Nowadays, there are various improved versions of this dish. The tomato sauce lion head I made today is an improved version. I changed the braised sauce to tomato sauce, and added some tofu to the meat, and pineapple in the soup. The finished lion head has a richer taste, soft and glutinous, moderately sweet and sour, and there is no deep-frying, and the method of frying instead of frying, it will not feel greasy at all, and it is more nutritious.

Lion's Head in Tomato Sauce

1. Use 3:7 meat, chop the stuffing by hand, don't get too broken, a little bit of small particles taste better. Add rice wine, 3 grams of salt, 2 grams of five-spice powder and pepper. The flake meat on the front neck I used is a little thinner. Pork belly can also be used

2. Stir the meat and add tofu. Because the meat filling is thinner, the taste will be more sticky after adding tofu

3. Stir well until the filling is firm

4. Divide the minced meat into 4 portions and beat them to the left and right to form balls. The balls that come out in this way will be easier to clump, and there will be no air inside.

5. Rounded balls

6. After the pan is heated, put a little oil in the pan and fry until the surface is golden

7. Put a little oil in a casserole and saute the chopped onions. If your casserole cannot be fried directly, just fry it in a wok and pour it into the casserole

8. Stir-fry the onion transparently, add the peeled diced tomatoes and stir fry

9. Add 3 grams of salt, 2 grams of pepper and stir fry with sugar

10. Stir-fry until the tomatoes are soft, add some boiling water

11. Add tomato sauce

12. Put the fried meatballs

13. Cover the lid, bring to a boil over medium heat, turn to low heat, simmer for about half an hour, simmer until the soup thickens, add the pineapple meat and simmer for about 10 minutes

14. Finally, beat an egg in the middle, turn off the heat immediately after the egg is beaten in, cover the lid, and use the heat preservation effect of the casserole to simmer the egg. When you open the lid when you are on the table, the soup inside is still slightly bubbling, which is the effect you want with a casserole.