Home-cooked Braised Lion Head (Illustration of Home-cooked Braised Lion Head, How to make meatballs juicy while not falling loose?)

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List of contents for this article:

1、How to braise a big lion head
2、How to braise lion's head
3、How to braise lion head (Sixi meatballs)
4、The chef taught you the delicious way to "braise lion head", and it was robbed as soon as it was served.

How to braise a big lion head

1. How to braise lion's head Step 1 Clean the pork and remove the fascia and cut it into small pieces. Step 2 Put the pork into small pieces into a mixing cup with a wall-breaking machine. Step 3 Close the lid and filling cap. Step 4 After turning on the power, turn on the start switch and slowly turn the speed change button of the wall breaker to the right to increase the mixing speed. Step 5 Remove the meat after grinding.

2. Leave a little base oil in the braised cooking pot, saute the ginger slices until fragrant, and add water (or stock) to the lion's head.

3. The common practices for braising lion's head are as follows: Ingredients for preparation: 500 grams of pork belly (the ratio of fat to lean is about 3:7, which makes it better taste), 100 grams of water chestnut (or lotus root)(to increase the crispy and refreshing feeling), and 1 egg. Accessories: 20g ginger, 30g green onions, 2 star anise, 1 small piece of cinnamon, 2 slices of fragrant leaves, 15g starch.

4. The method of braising lion's head is as follows: Prepare 500 grams of raw pork stuffing (the principle of "three parts fat, seven parts lean" must be followed) 500 grams of edible oil, 2 tablespoons of cooking wine, 1 tablespoon of pepper powder, 1 tablespoon of starch, and appropriate amount of side dishes: 50 grams of rapeseed, 25 grams of carrot Seasonings: 1 chive, 1 small piece of ginger Process ingredients Wash the onions and ginger and minced, wash the rapeseed for later use, peel and shred the carrots.

How to braise lion's head

1. Put in the lion's head and fry it over medium heat for 5 minutes, until the surface is golden and set, and then remove it to control the oil.

2. The method of braising lion's head is as follows: Preparation of main and auxiliary materials: 450 grams of pork fat meat, 300 grams of lean pork meat, 400 grams of canned winter bamboo shoots, 100 grams of canned water chestnut, 750 grams of Taiwanese cabbage, and 1 egg. Seasoning preparation: 110 grams of peanut oil, 15 grams of soy sauce, 8 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of white sugar, 15 grams of cooking wine, 40 grams of water starch, 25 grams of spring onion and ginger pieces each, and 1 kilogram of chicken soup.

4. The method of braising lion's head is as follows: Ingredients preparation: 300 grams of pork belly and 100 grams of water chestnut. Seasoning: 1 bowl of chicken soup, 200 ml of peanut oil, 2 grams of salt, 2 tablespoons of light soy sauce, 10 grams of sugar, 10 grams of ginger, 1 egg, 1/2 tablespoon of soy sauce, 2 tablespoons of cooking wine. Production steps: Peel the water chestnut and chop it into pieces, and chop the ginger into pieces for later use. Chop the pork belly into minced meat and place it in a basin.

How to braise lion head (Sixi meatballs)

I will teach you how to make braised lion's head. How to make braised lion's head is delicious. Chop the pork belly into meat paste, cut the water's hooves and winter shavings into rice, add salt, monosodium glutamate, and cornflour, beat until the meat is glued, and make four large meatballs. Blanch the heart of green vegetables with boiling water, pick up and place on a plate, slice the ginger. Put oil in the pan, add large meatballs at the oil temperature of 130 degrees, and fry until golden on the outside and cooked on the inside. Pick up for later use.

Material selection and meat filling processing Traditional Sixi meatballs and braised lion's head are made of pork (or pork belly) with three fat and seven lean parts, and the filling is hand-chopped to retain the grainy feeling.

The recipe for Sixi meatballs and braised lion's head is as follows: Sixi meatballs: Ingredients preparation: 500g of pork, an egg, chopped onions and ginger, cooking wine, soy sauce, starch, small rapeseed. Production steps: Chop the pork into meat filling, not too thin, but a little thicker. Put the meat paste into a large container, add appropriate amount of water, and stir well. Add egg white, chopped green onion and ginger, add soy sauce, salt, and cooking wine, and stir well.

The chef taught you the delicious way to "braise lion head", and it was robbed as soon as it was served.

1. The method of braising lion's head is as follows: Preparation of main and auxiliary materials: 450 grams of pork fat meat, 300 grams of lean pork meat, 400 grams of canned winter bamboo shoots, 100 grams of canned water chestnut, 750 grams of Taiwanese cabbage, and 1 egg. Seasoning preparation: 110 grams of peanut oil, 15 grams of soy sauce, 8 grams of refined salt, 3 grams of monosodium glutamate, 15 grams of white sugar, 15 grams of cooking wine, 40 grams of water starch, 25 grams of spring onion and ginger pieces each, and 1 kilogram of chicken soup.

2. Add the fried lion's head, boil over high heat, turn to low heat and simmer until it tastes good. The soup is almost dry. Before taking out of the pan, pour in water and starch to thicken, and place it in a plate covered with small green vegetables.

3. Innovative eating method Lion Head Noodle Cut the braised lion head in half and place it on the soup noodles. Serve with the stock and fine flour. The gravy penetrates into the soup base to form a rich flavor.

4. Braised lion's head is a delicious dish with ruddy color and meaning wealth and reunion. It shows style when served on the table and is an excellent choice for serving rice and wine.

5. Soak the chives and ginger slices in warm water for 10 minutes, remove them, drain them, and cut them into pieces. Put the pork belly into a basin, add cooking wine, chopped onions and ginger, salt, pepper, eggs, and starch, and stir well (stir in one direction!) Put mushrooms and water chestnut into a basin and stir well. Remove the pan and heat the oil to 70% heat, squeeze the minced meat into meatballs the size of an orange, fry it over medium heat until the skin is golden and fish out.

6. Rich in nutrients: Add a variety of vegetables and eggs to make this dish nutritious and rich in protein, vitamins and minerals. Attractive appearance: braised lion's head is red and bright in color, round and plump, and more appetizing after sprinkled with green garlic. Suitable for occasions: Because the braised lion head is exquisitely made and tastes good, it is very suitable for serving on important occasions such as wedding banquets, which can add a festive atmosphere.