The Mid Autumn Festival is approaching, this hard dish for the family banquet that everyone grabs on

The first time I ate braised lion's head, I was really conquered instantly, and the enjoyable taste is still very aftertaste. But at the time, I was thinking about such a big meatball, and it was too enjoyable to eat. However, if you taste it carefully, there are still many advantages to the braised lion's head.

Compared to ordinary meatballs, it has more flavor and a softer texture.

Of course, the authentic braised lion's head recipe is still more complicated, and there are many ingredients to prepare. Especially the empty shell on the outside, which must be purchased. But now that I think about it, there is still some red tape in the traditional practice, and making a home version of the braised lion's head can be simplified a bit.

Not only does it not affect the taste, but it will also make you have a more aftertaste.

The indispensable hard dishes for the Mid-Autumn Festival family banquet are simple and easy to make, with fragrant lips and teeth, and they have a lot of face on the table! The taste is great, the more you eat, the more enjoyable home-cooked food you get, everyone loves it, and the banquet guests must learn to be delicious! Come with me today to experience it!

It's really good to do it every once in a while to satisfy your family's cravings.

【Braised lion head】

Ingredients: 500g minced pork, 2 slices of ginger, 1 handful of shallots, 1 egg, 1 tablespoon starch, 1 tablespoon of light soy sauce, 1/2 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of cooking wine, 2 3 tablespoons of salt, 2 grams of pepper, 1 gram of five-spice powder, 1 star anise, 2 grams of cinnamon, 1 bay leaf, 1 garlic, 1 slice of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 1 tablespoon of dark soy sauce.

Production method: 1. Prepare the required ingredients;

2. Add minced ginger, minced green onion, starch, light soy sauce, dark soy sauce, oyster sauce, salt, eggs, pepper, five-spice powder and cooking wine to the meat filling and stir until it is strong;

3. Stir clockwise until the meat filling completely absorbs the seasoning, and then the meat filling is in a more difficult state, seal the refrigerator and refrigerate for 30 minutes;

4. Add enough vegetable oil to the pot, heat the oil temperature to 5 into heat, turn the meat filling into balls, and beat it back and forth in the palm of your hand, so that the meat filling is firmer, put it in the oil pan and fry it slowly, fry it until it is set, and the surface is golden brown and can be removed;

5. Start another pot, add some vegetable oil to the pot, add ginger and garlic to fry the fragrance after the oil is hot, add 2 bowls of water, then add star anise, cinnamon, bay leaves, light soy sauce, oyster sauce, dark soy sauce, put the meatballs in after boiling, and simmer over medium-low heat for about 20 minutes;

6. Finally, the soup flows out, add some starch water to thicken it to make the soup more viscous;

7. Blanch the green vegetables and put them in a bowl, then put the meatballs in it, pour the soup on it, and the simple and delicious family version of the braised lion's head is ready;

8. The soup is delicious, the meat is tender, delicious and not greasy, and you can also add your favorite ingredients to the meat filling, such as lotus root and yam are good!

This dish is pepper sesame chicken, very simple, marinate the chicken with pepper powder in advance, then put green and red peppers, and finally pour pepper oil, this dish is ready.

Yes, in fact, these hard dishes that seem very colorful are actually very simple and easy to make.

Generally, they choose to make crabs, the taste is special, tender and delicious, and the meat is particularly delicate, which is liked by many people, very good, plus their favorite sauce, the taste is fresh and tender.