To make braised lion's head, seasoning is the key, remember 3 steps, not fishy or greasy, and the meat is tender

The lion's head belongs to the Huaiyang cuisine, using high-quality pork with four points of lean and seven points of fat, hand-chopped into meat puree, plus crispy water chestnuts, made into large meatballs, the entrance is tender but not firewood, fragrant but not greasy, very delicious

The lion's head is actually not difficult, mainly in seasoning, remember 3 steps, eat not fishy, taste more tender, in the days close to the New Year, learn can be used as a Chinese New Year's Eve family banquet, eating quite enjoyable

Prepare the ingredients

500 grams of pork hind leg, 1 egg white, 75 grams of corn starch, 5 water chestnuts, shallots, salt, 1 tablespoon of sugar, 10 grams of dark soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of oyster sauce, 2 grams of pepper, 10 grams of sesame oil, 1 tablespoon of chicken essence, green onion and ginger

PorkI chose the hind leg of the pork, with a little fat, cut into small pieces, and put it in a meat grinder for 10 seconds

It shouldn't be too long, so that it retains the graininess and doesn't taste too bland

Beat and put in a slightly larger bowl

Add salt, sesame oil, sugar, dark soy sauce, egg white, cooking wine, oyster sauce, pepper, chicken essence to taste, stir in one direction for 5 minutes, and the minced meat will appear sticky

After adjusting it, you can marinate for a while to remove the fishiness and let the minced meat fully absorb the flavor

Next, peel the water chestnut, chop it into minced pieces, chop the shallots, and slice the green onion and ginger

Once the meat is marinated, pour in the horseshoe and stir well

Add another 75 grams of cornstarch and mix with gloves until you can't see the dry flour

Now divide the minced meat into small portions

I divided the ingredients into 7 pieces, each about the size of a fist, and it was enjoyable to eat, and if I think it was too big, I could divide it into 9 pieces

Apply some cooking oil to the gloves to prevent sticking, reunite them separately, and put them on a plate

Pour more oil into the pot, and boil the oil to 5 percent hot and add the meatballs

Don't stir it first, wait for it to set a little before turning it, pay attention to keep the croquettes on low heat throughout the whole process, fry until the croquettes float up, and turn off the heat

This is what it looks like when fried, the color is golden and very attractive

Leave the bottom oil in the pot, add the green onion and ginger and stir-fry until fragrant, then pour in the meatballs, add 1 bowl of boiling water, and the position of the water is 2/3 of the meatballs

Then add some dark soy sauce, sugar, a pinch of salt, chicken essence, cover and simmer for 10 minutes, turning once during the process

The fragrant braised lion's head is ready, round and fat, and the meat inside is very tender when you bite into it, not firewood at all

Tips:

Don't forget to add cooking wine, pepper, marinate for 10 minutes, completely remove the fishy smell of pork, stir the meat filling in one direction, easy to huddle, eat tighter and elastic fried meat, remember to use low heat, the meat in the center of the meatballs is more tender and delicious