[shanghai Classic] Braised Lion Head

Name: [shanghai Classic] Braised Lion Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g Ground pork; 100g Soft tofu; a little Water-fat sea rice; 4s Shanghai Green; 2 sheets Fried bean curd; Some Scallion; Some Ginger mud; Some garlic; Some salt; Some Soy sauce; Some Shaoxing wine; 1 capsule star anise

by Blue Crystal Ling

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Everyone said that the lightness with a hint of sweetness is the characteristic of Shanghai-style cuisine, but I have always felt that the thick oil red sauce is the thing I most often eat in Shanghai.
The grilled cuttlefish, crispy crucian carp in the university cafeteria, and the good dishes of my father’s former comrade Jiang Uncle’s aunt, eight treasures spicy sauce, braised pork, etc., are all covered with red sauce, which makes people fall in love at first sight and can’t stop. Before I knew it, I ate an extra bowl of rice.
Today’s braised lion’s head was fried that day when the stewed lion’s head was made. It was frozen in the refrigerator. Yesterday, when I was free, I took it out and braised it in brown sauce. It was delicious, it was still a killer of rice, and it still seriously affected me. Big plan to lose weight. "

[shanghai Classic] Braised Lion Head

1. Prepare the ingredients.

[shanghai Classic] Braised Lion Head recipe

2. Cut the fried bean curd into small cubes, put in the oven, and roast on medium heat until crispy. (Used to replace fried dough sticks)

3. Finely chop water-fat sea rice and mix with scallion and ginger paste.

4. Press the soft tofu on a plate for a while to remove excess water, chop the green stalks, and put them in the pot together.

5. Mix the tofu in the pot with the chopped dried onions and seaweed.

6. Sprinkle a little Shaoxing wine on the pork filling and marinate for 10 minutes.

7. Mix the pork filling with tofu, etc., and sprinkle a little salt.

8. Whisk the filling vigorously, pour in the Shaoxing wine while stirring, until the filling is firm.

9. Stir the toasted diced bean curd into the filling.

10. Take a small deep pot, heat it with oil, put in the lion head that has been repeatedly beaten into a circle, and fry it over medium heat.

11. After frying for about 5 minutes, remove them for use. When everything is fried, turn to high heat to increase the oil temperature and re-fry the oil. Let cool and store in the refrigerator.

12. Put a little oil in the wok, add garlic ginger and a piece of star anise, stir fry on low heat to create a fragrance.

13. Put the thawed lion head into the low heat, and fry the surface until fragrant.

14. Cook a spoonful of Shaoxing wine, a spoonful of soy sauce, and a little sugar.

15. Add clear water to the surface of the lion head, simmer for 5 minutes on medium and low heat, and collect the juice on high heat.

16. In another pot, add water and a little salt to boil the vegetables.

17. Put the cooked lion head and the hot green vegetables on a plate.

18. Finished picture (small fresh version)

19. Finished Picture (Happy Unlimited Bibimbap Edition)

Tips:
❀ Jingxin reminds ❀

1. Using tofu instead of fat is for less oil and refreshing, and using bean curd instead of fritters is for high-fiber health;

2. When frying lion's head, it must be medium-to-small fire, deep-fried slowly. Meat is most afraid of being half-baked and difficult to preserve.