[the Meat that Makes You Enjoyable] Braised Lion's Head with Glutinous Rice and Braised Sauce

Name: [the Meat that Makes You Enjoyable] Braised Lion's Head with Glutinous Rice and Braised Sauce
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Moderate Pork belly; 1 egg; 3 Glutinous rice; 2 red beans; 2 pea; A carrot; A handful Enoki mushroom; 2 big Dried shiitake mushrooms; 20 shrimp; 2 spoons Twenty-three incense; 2 spoons Chicken Essence; 2 spoons salt; 2 spoons Cooking Wine; bowl Pepper water; 2 pieces Bay leaf; 1 star anise; 3 Dried chili

by Star Chef House

4.9 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Everyone is no longer unfamiliar with lion heads~~~ There are many ways to eat lion heads. There are many ways to eat lion heads. The taste is also varied. Today I made glutinous rice mixed lion head. The reason for this is that I don’t want to eat greasy meat alone. The lion’s head is very flavorful. Sticky rice is originally sticky. Adding other ingredients will make the original lion’s head more chewy and easier to recall. Let’s take a look at my glutinous rice braised Lion head~~~~~"

[the Meat that Makes You Enjoyable] Braised Lion's Head with Glutinous Rice and Braised Sauce

1. Prepare ingredients. Pork belly, glutinous rice, red beans, peas, carrots, enoki mushrooms, dried shiitake mushrooms, shrimps, eggs.

[the Meat that Makes You Enjoyable] Braised Lion's Head with Glutinous Rice and Braised Sauce recipe

2. Chop carrots, shrimps, enoki mushrooms, and dried shiitake mushrooms into small pieces.

3. Mix the chopped small pieces with the glutinous rice, red beans, and peas that have been soaked overnight.

4. Add salty salt, chicken essence, white sugar, cooking wine, oil, light soy sauce, and a teaspoon of pepper water. Steam the mixed glutinous rice for one and a half hours. If steamed for two hours, the rice will be more waxy and fragrant.

5. Chop the minced meat, avoid mincing the ginger and green onion together with the minced meat, and use an egg separator to separate the yolk from the egg.

6. Combine egg liquid, salty salt, chicken essence, twenty-three incense, oil, cooking wine, sugar, one spoon each of light soy sauce and soy sauce, and two handfuls of dried starch. Stir together until the meat is tenacious.

7. Steamed glutinous rice mixed rice for one and a half hours out of the pot and let cool.

8. Use disposable gloves to divide the mixed rice into even rice balls.

9. Wrap it with live meat. If you feel sticky, you can put some vegetable oil on the gloves.

10. Fry in the pan until golden brown and out of the pan.

11. Put water in the pot, add a spoonful of light soy sauce, dark soy sauce, chicken essence, salt, oil, cooking wine, twenty-three spice, white sugar, three dried chilies, green onions, sliced ginger, one bay leaf, and one star anise together Put it in the pot and cook.

12. The water is half boiled and put in the fried lion head meatballs, and boil for half an hour on low heat.

13. Take out the pot in half an hour, put it on the plate, and add some soup.

14. The water is boiled and steamed for 10 minutes.

15. Pour out the soup from the lion's head just now to make a thickening, and add a teaspoon of light soy sauce, dark soy sauce, and vinegar.

16. Pour the gorgon juice on the steamed lion head, sprinkle with chopped green onions, and it's ready.

17. Isn't it delicious?

18. Give it a try, everyone.

19. Is the inside of the lion's head very waxy and rotten? Haha.

Tips:
I am used to eating lion heads that are all meat. Such glutinous rice assorted braised lion heads will give you a different taste and hope to become a new dish on your New Year’s dinner table.