Shandong Braised Lion Head Sixi Meatballs
1.
The pork is chopped into minced meat, not too delicate, keeping a little grainy, it tastes better when you eat it. Put 1 egg into the pork filling, add 2 tablespoons of salt, 2 eggs, appropriate amount of green onion, 2 tablespoons of seafood soy sauce, 1/2 tablespoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of five-spice powder, 1 tablespoon of chicken essence and stir in one direction until the meat The filling is sticky and tough
2.
Wash the shiitake mushrooms and chop into minced meat and stir well, or put bread crumbs
3.
Use your hands to squeeze the stuffing into meat balls of the same size, and fry them in a frying pan until golden. The oil must be hot, so that the meat will be shaped quickly in the pan. After the shape is set, turn to medium heat
4.
Boil hot water in a pot, add green onion, ginger, garlic, dried chili, aniseed, 10 crystal sugar, 1 tablespoon of cooking wine, 1 tablespoon of seafood soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of salt, 1 tablespoon of chicken essence, 1 five-spice powder. Bring the seasoning to a boil over high heat, add the balls, turn to low heat and simmer for about 20 minutes, pour water, starch, and thicken the color
5.
The lion head with water starch is very shiny, and it is more beautiful with water blanched rape, and the nutrition is balanced
Tips:
1. When making meatballs, you can wrap a layer of whole egg liquid before cooking, so that the meatballs will not stick to your hands and will be more tender
2. Keep the oil temperature at 7% or 80% hot during the frying process
3. The best side dish in braised lion's head minced meat is water chestnuts. Water chestnuts have a sweet and crisp taste, rich in nutrients, and contain protein, fat, and multiple vitamins. They are not available today, so I used shiitake mushrooms instead.
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