【su Cai】--huaiyang Lion Head

Name: 【su Cai】--huaiyang Lion Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 100g Dried shrimp; Some Ground seaweed; Some Coriander; Some Cooking Wine; Some pepper; Some Chicken noodles; Some ginger; Some salt; Some Sugar; Some MSG; 20g starch

by Gluttonous

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

"Lion head" is a traditional dish in Huaiyang cuisine in Yangzhou, Jiangsu and other places. It is said that the original name was Sunflower Cut Meat and Sunflower Meatballs, and was later renamed Lion Head. According to different seasons, lion head is made of 60% lean meat and 40% fat. Meat or lean 7 fat 3, plus onion, ginger, egg and other ingredients chopped into meat paste, making fist-sized meatballs, fat but not greasy.
The cooking of the lion head dish is extremely intense. Simmer for more than forty minutes with a low heat, so that it will be fat and not greasy after being prepared, and the mouth will melt. Yangzhou lion head has three cooking methods: clear stew, steamed, and braised.
I cook this dish using the method of clear stew, and it can also be called [clear stewed lion head]. The reason why I named it [Huaiyang lion head] is based on the characteristics of Huaiyang cuisine.
Huaiyang cuisine pays attention to fresh ingredients; fine workmanship; light taste; original flavor.
I chose skinless pork belly for this dish. Because it’s summer, the fat-to-lean ratio is 3 and 7; Seasoning---throwing stuffing---potting---simmering.
The lion head cooked by finely chopped and coarsely chopped has a soft taste and melts in the mouth; if it is cooked with minced meat from a food processor, the lion head has a strong taste. Q is full of energy.
In this way, I named this deliciously cooked lion head [Huaiyang lion head]! "

【su Cai】--huaiyang Lion Head

1. Ingredients: 500g pork, 100g shrimp skin. Served with some shrimp skins, one is freshness, and the other is calcium supplement.

2. Recipe: ground coriander, ground seaweed.

3. Seasoning: cooking wine, pepper, chicken powder, ginger, salt, sugar, monosodium glutamate, starch 20g

4. Put the pork and shrimp skins together and chop them into fillings, then put them in a bowl and set aside.

5. Add cooking wine, pepper, chicken powder, ginger, salt, sugar to taste, add starch.

6. According to the water content of the meat, you can add a small amount of water and mix it well.

7. Then repeatedly beat the filling to remove the air in the filling. Tuan into 4 "lion head" green bodies.

8. Add clean water to the pot, and when it is heated to about 90°, put the "lion head" green body.

9. After boiling, let it simmer for about 40 minutes. (I use Adi pressure cooker, press the meat button to complete it automatically)

10. After simmering, add some salt and MSG to the soup to taste.

11. Put the chopped coriander and the chopped seaweed into the soup bowl.

12. Pour into the "lion head", pour into the original soup and serve.

Tips:
1. Regarding'Mall' and'Lion Head':

1. The general concept: the'ball' is small and the'lion head' is big;

2. But the size of the "Sixi Meatballs" and the "Lion Head" of the wedding banquet are basically the same;

3. The southern part is often called "lion head", and the north is used to call it "ball";

4. Cooking methods can be divided into: frying, steaming, boiling, and stewing; after frying, you can also braise or scorch; after steaming, you can pour sauce; cooking methods vary.

5. Some names are taken according to the cooking method: such as dried croquettes, couscous, dumplings, braised lion's head, stewed lion's head, boiled meatballs, etc.;

6. Some names are based on materials: such as crab noodle lion head, egg yolk lion head, beef balls, mutton balls, pork balls, tofu balls, fish balls, etc.;