[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

* Information is provided from the Internet, If there is a copyright infringement, Please contact administratoryouarefoodie.com, We will deal with as soon as possible, Thank you!

Recent post

Crispy rice dumplings with sesame seeds

Corn flakes,glutinous rice flour,rice,sesame,starch,street food,children,the elderly,A midnight snack,Dinner with friends

Home cooked chicken with mushroom

chicken,mushrooms,garlic ,Shallot,home cooking,Private dishes,the elderly,Autumn recipes,Banquet dishes,dinner

Braised Black Tiger Shrimp

Black Tiger Shrimp,scallion,ginger,salt,water,Cooking wine,Hot Dishes,home cooking,lunch,dinner

Danish Apple Cake

plain flour,corn starch,Powdered sugar,cream,baking powder,Olive oil,cheese,egg,Red apple,baking,Foreign cuisine,children,afternoon tea,Dinner with friends

Caramel pudding (simple and rapid method)

milk,egg,White sugar,Cold boiled water,Hot water,baking

Rose apple pie

plain flour,butter,Powdered sugar,water,Apple,Honey,fine white sugar,Dessert,Noodle & Pastries,afternoon tea

Simple egg cake with Scallion flavor

flour,salt,clean water,scallion,egg,staple food,Noodle & Pastries,cake

Spare ribs and tofu soup

spareribs,Thousand leaf tofu,lettuce,Dry pepper,Sichuan Pepper,Big stuff,chinese cinnamon,clove,dried scallop,Dried oysters,Oyster sauce,Light soy sauce,Sesame salt,Soups,home cooking,Soup soup,pregnant woman,Puerpera,Winter recipes,Banquet dishes,lunch