[Jiangsu cuisine] - Huaiyang lion head

"Lion head" is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province. It is said that the original name was sunflower chop meat and sunflower meatball, which was later renamed lion head. According to different seasons, the lion's head is made of 60% lean meat and 40% fat meat or 7% lean and 3% fat meat, chopped into meat paste with ingredients such as onions, ginger and eggs, and made into fist sized meatballs, which are fat but not greasy.The cooking of the lion head dish attaches great importance to fire skill. Simmer it over low heat for more than 40 minutes. In this way, it will be fat but not greasy and melt in the mouth. Yangzhou lion head has three cooking methods: stewing, steaming and braising.I cooked this dish with clear stew, which can also be called "clear stewed lion head". The reason why I named it "Huaiyang lion head" was based on the characteristics of Huaiyang cuisine.Huaiyang cuisine stresses fresh ingredients; Fine workmanship; Light taste; original.This dish I choose is skinless streaky pork, because it is summer, so the proportion of fat and thin is 3 fat and 7 thin; The workmanship adopts fine cutting and coarse chopping. First, cut the meat into small pieces - chop a little - smash it with the back of the knife, and then season it - throw the stuffing - put it into the pot - simmer it.The lion's head cooked with the method of fine cutting and coarse chopping tastes soft and tender, and melts immediately in the mouth; If you use the meat ground by the cooking machine to cook, the taste of the lion's head becomes very powerful. Q is full of energy.In this way, I named this delicately cooked lion's head "Huaiyang lion's head"!

Main Ingredients

• Shrimp skin 100g
• pork 500g

Auxiliary Ingredients

• Chopped coriander appropriate amount
• Dried seaweed appropriate amount

1、 About 'meatballs' and' lion head ':1. General concept: the "meatball" is small and the "lion head" is large;2. But the wedding banquet 'four happiness balls' and' lion head 'are basically the same size;3. In the south, it is often called 'lion head', while in the north, it is used to calling 'meatballs';4. Cooking methods can be divided into: deep frying, steaming, boiling and stewing; After deep frying, it can be braised or fried; Water the juice after steaming; Cooking methods vary a lot.5. Some names are taken according to the cooking methods: such as dry fried meatballs, steamed meatballs, sliding meatballs, braised lion's head, stewed lion's head, boiled meatballs, etc;6. Some are named according to the materials: such as crab meat lion head, egg yolk lion head, beef balls, mutton balls, pork balls, tofu balls, fish balls, etc;