Is lion head delicious? What's the ingredient?

Braised lion head.

Its cuisine is Fujian cuisine.

Featuring a strong hometown flavor, the lion's head spits meat, which is sweet and delicious. Together with the original pot on the table, it is most suitable for delivering meals. (Fujian cuisine)

raw material

Semi-lean pork, Xiaotang cuisine (12 taels each), stock (half a cup), soy sauce, sugar (one teaspoon each), and seasonings: salt, soy sauce (one teaspoon), ginger juice, onion juice, corn starch, sugar, wine (two teaspoons) and water (two tablespoons).

manufacturing process

1. Pork is divided into fat meat and lean meat.

2. Dice the fat meat, cut the lean meat into small pieces, then chop them, put them together in a large bowl, add seasonings and mix well to form a jelly, and knead them into six balls.

3. Wash the Xiaotang dishes, cut them into pieces, stir-fry them in an oil pan, put half of them in the bottom of the casserole, put the meatballs, then put the rest of the dishes on the meatballs, add the soup, soy sauce and sugar, boil them until they boil, and simmer for about an hour.

Method 2

Raw materials:

Pork belly 150g, horseshoe 10g, Dongru 10g, 5 green vegetable hearts and a little ginger.

Seasoning:

500g of peanut oil (actual oil consumption is100g), 0/2g of salt, 0/0g of monosodium glutamate/kloc-0, 5g of sugar, 30g of corn flour, 0/50g of chicken soup/kloc-0, 0g of soy sauce king10g and 5g of sesame oil.

Production process:

1. Chop pork belly into paste, cut water chestnuts and winter flowers into rice, add salt, monosodium glutamate and cornstarch and beat until the meat is gelatinous, and beat into four big balls. Blanch the cabbage with boiling water, pick it up and put it on a plate. Slice ginger.

2. Put the oil in the pot, put the big balls at the oil temperature of 130 degrees, fry them until they are golden outside and cooked inside, and pick them up for use.

3. Leave oil in the pot, add ginger slices, chicken soup, meatballs, salt, monosodium glutamate, sugar and soy sauce, simmer on low heat until the juice is thick, and then thicken with wet raw powder.