The method of braised lion s head is made to make rice bowls

Ingredients: 800 grams of pork belly.

1 egg and 200 grams of water chestnuts.

18 grams of seasoning salt, 10 grams of rock sugar, half a green onion, 1 piece of ginger, 70 grams of light soy sauce, 5 grams of dark soy sauce, 20 grams of oyster sauce, 10 grams of water starch, 30 grams of rice wine, 30 grams of vegetable oil.

Steps: Perform the following steps.

Step 1: Prepare all the main ingredients.

Step 2: Finely chop water chestnuts and green onion and ginger for later use.

Step 3: Peel the pork belly, slice it first, then shred and then cut into cubes, then add minced green onion and ginger, 3 grams of salt, a little rice wine, eggs and a little water starch and mix well.

Step 4: Stir in one direction for a while to make it strong and not easy to break.

Step 5: After stirring well, pour the end of the road into it and stir in one direction for a while, if there is stickiness, grab a handful of meat filling balls into large balls, pour them dozens of times left and right in your hand, the surface is sticky, and you can make four large balls.

Step 6Put a little vegetable oil in the pot and carefully put the meatballs one by one.

Step 7: Fry slowly over medium-low heat until golden brown on both sides, turn off the heat and do not move.

Step 8 pour water into the casserole and sit on the fire, release 70 grams of soy sauce, 5 grams of dark soy sauce, 20 grams of oyster sauce, 30 grams of rice wine, 15 grams of salt, 10 grams of rock sugar, and an appropriate amount of green onion and ginger slices, turn off the low heat, wait for the water not to boil, carefully put the meatballs in, turn off the low heat immediately after the medium heat boils, and simmer for 4 hours.

Cooking skills. 1. The pork belly can be frozen in the refrigerator for about two hours, so that when the meat is not so firm, it will be better to cut it a lot, first slice, then shreds, and then cut into cubes;

2. The meat filling made of the lion's head must be cut by hand, not ground by machine, and the meatballs made of the meat filling cut out by hand are stewed out with a soft taste, so as to have the feeling of melting in the mouth, if you use the machine to twist it out, a lot of meat and fascia are connected together, and there will be no soft taste, which will greatly reduce the dish;

3. Try not to move when frying, because it is easy to break, until you need to turn over, first use a shovel to shovel the place where the four balls are adhesed, and then shovel the bottom of a ball, and gently turn it over with your hand, it must be light, and so on.

Braised lion's head, delicious and delicious.

Homemade braised lion's head.

"Twenty Don't Confuse" has the same delicacy braised lion's head, which is easy to learn and delicious.

Add tofu puree, egg starch, grasp the meat foam into a ball, fry it in an oil pan, and remove it.

Braised lion's head preparation.

Step 1

Peel and chop the water chestnuts into minced pieces, take an appropriate amount of green onion and ginger and cut them into minced pieces (the finer the chopped green onion and ginger, the better) Step step

Add 1 tablespoon of salt to the minced meat.

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Add 1 tablespoon of soy sauce Crack in an egg and mix well.

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Add 30 grams of starch and a small amount of water to make a paste and pour it into the meat filling, stir it evenly in an instant, don't beat the meat filling too much, so that the lion's head is not soft enough.

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Mix well and set aside.

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After the meat filling is used up, it is made into a ball, and I make it slightly smaller, so that it will be faster and flavorful when stewing, and the hospitality can be made bigger and more imposing.

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Put more oil in the pot After the oil is hot, put the meatballs one by one and fry them on low heat throughout the whole process.

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You can scoop up the oil with a spoon and pour it over the meatballs.

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Fried skin hardened and golden color I chose 4 meatballs The rest can be cooled and put in the refrigerator to stew when eating.

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Add the meatballs in another pot, add water, add a little green onion and ginger slices, and add oyster sauce.

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Add 1 tablespoon of soy sauce and 2 tablespoons of dark soy sauce.

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Add 1 teaspoon of salt and simmer the meatballs for about 1 and a half hours.

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When the meatballs are about to be stewed, taste salty and light, and can be adjusted appropriately according to personal taste.

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Wash the rape, cut it in half, put a few drops of oil and half a spoon of salt in boiling water, blanch the rape and set aside.

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Place the meatballs and rape on a plate and set aside.

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Take an appropriate amount of soup for stewed meatballs and put it in a pot, add appropriate water starch to thicken it after boiling, and pour it on the meatballs.

Finished picture of a braised lion's head.