Today, I will offer you a Huaiyang dish: the braised lion head, which is also the first dish I gave to the Vantage publication. The position of the braised lion's head in Huaiyang cuisine does not need me to say anything, but it is not easy to make a delicious lion's head.
Put 1 egg in the pork stuffing, some starch, pepper, salt, sugar, cooking wine, and mix the onion and ginger. If you have fresh horseshoes, adding some to the meat will give you a better taste. I am lazy with pure meat.
Use chopsticks to slap in one direction and spare. This step is to make the lion's head taste good~
Put on disposable gloves and grab the right amount of meat. Note that the lion's head is not a group, but a group. The meat stuffing between the two hands will become more and more sticky, and then naturally become a beautiful sphere and not easy to break.
Filled with oil pan
The surface is golden and forms a hard shell to remove the oil control.
Leave the base oil in the pot, and sauté the onion ginger slices.
Add a little more boiled water to boil
Pour in 'Lee Kam Kee secret red sauce
Put the fried lion's head, boil over low heat, cover and cook for 20 minutes.
焯 A few roots of the heart with a plate. Green and green vegetables with fat but not greasy lion head, especially delicious! The surface of the lion's head should be the best, and the fried meatballs are easy to taste, so the stewing time does not have to be too long~ Although it is a big piece of meat, it will not be greasy. If you open the outer casing, the meat inside is very tender and delicious.