[Jiangsu] braised lion's head in brown sauce-You Are Foodie

By Erica
32

[Jiangsu] braised lion's head in brown sauce

Braised lion head, also known as four Xi balls, is one of Huaiyang's famous dishes and belongs to Huaiyang cuisine. Braised lion head is not only delicious, but also has a very auspicious name, so it is deeply loved by people. It is an indispensable dish in many places during New Year festivals or festive banquets.The authentic braised lion's head is fat and thin. It is ruddy and shiny. With green vegetables, bright colors and pungent fragrance, it can arouse your appetite. The mellow meat and juice are irresistible top delicacies.

Main Ingredients

scallion 3
starch 1 teaspoon
Cooking wine 3 teaspoons
salt 2 tsp
Plate oil 100 grams
Old smoke 1 teaspoon
Oyster sauce 1 teaspoon
Lettuce 8
water chestnut 6~7
egg 1
minced meat About 500 grams
Raw smoke 2 teaspoons
ginger 1 small piece
clean water 1 small bowl

Auxiliary Ingredients

Edible oil appropriate amount

Streaky pork is the most suitable. If there is no water chestnut, it can be replaced by yam or lotus root. It is delicious to fry both sides golden

Step 1 . Prepare the ingredients

Step 2 . Wash the suet and cut it into small pieces. Chop the water chestnuts into small pieces. Chop the scallions and ginger and squeeze out the juice. Add a teaspoon of water to turn it into scallion and ginger juice. One egg is for standby

Step 3 . Mix minced meat, suet and water chestnut together, add 2 teaspoons of salt, 1 teaspoon of raw soy sauce, half a teaspoon of old soy sauce, 1 teaspoon of cooking wine, 1 teaspoon of green onion and ginger water, and 1 teaspoon of starch

Step 4 . Stir up in one direction

Step 5 . Heat the oil in the pot, put on disposable gloves, twist the meat into a ball, fry it in the pot, turn it over when it is formed, and fry it over a medium low heat until both sides are golden

Step 6 . Fish out for standby

Step 7 . Leave oil in the bottom of the pot, saute shallots and ginger, pour in meat balls, add 1 teaspoon of soy sauce, 2 teaspoons of cooking wine, half a teaspoon of soy sauce, 1 teaspoon of oyster sauce, 1 teaspoon of sugar, 1 small bowl of water or soup (just submerge the lion's head quickly), boil over high fire, and simmer over low heat for about 15 minutes

Step 8 . Add a little oil and salt to the boiling water, and blanch the oilseed lettuce for standby

Step 9 . Finally, collect the juice over a high fire, add chicken essence, place the plate, and pour the excess soup

Step 10 . Finished product drawing

Step 11 . Finished product drawing

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