Braised lion head.

Braised pork balls, also called Four Joy Meetballs, is a famous dish. Mix the fat and thin meat with water chestnut, mushrooms and other materials to make meatballs, fry them first and then cook them. When out of the pot, the fragrant smell will arouse the appetite, and the mellow meat and juice are super delicious.

Lion head should be soft and delicious. It is best to chop the meat yourself, and it should be fat and thin. Lean meat is a little more than fat meat. However, if time is limited, it is not bad to buy ready-made meat stuffing. Another key point is that in the container, it should be stewed slowly, and the casserole is the best. A famous dish of Professor Zhang Daqian, the late master of Chinese painting, is "Braised Lion Head".

Extended data

Gourmet: the representative of Huaiyang cuisine-braised lion head. Huaiyang cuisine is traditionally regarded as one of the four major cuisines in China, but now it is generally regarded as the representative faction of Jiangsu cuisine, which refers to the dishes popular in Huai 'an, Yangzhou, Zhenjiang and their nearby areas, and is the representative flavor of Jiangsu cuisine.

Braised lion head is an authentic Huaiyang dish. The fat and thin meat is ruddy and shiny, and there are green vegetables hidden in it. The color is bright and the smell is fragrant, which will arouse the appetite just looking at it. The meat and juice with rich wine flavor are irresistible top delicacies.

Baidu Encyclopedia-Braised Lion Head?