Lion belongs to the jiangsu a traditional dishes, because it is round, with round and round, round good moral, so often people in festival, mellow taste strong lion, is just the smell also can let a person appetite is big, a good appetite, braised lion is to use lean and fatty pork chop into paste, lotus root or mushrooms on collocation,It tastes very good, and the braised lion head looks very classy, so it is very nice to serve as a banquet dish.Here's how to make it.
The method of authentic braised lion head in brown sauce: Spare ingredients: 500g of pork belly, 80g of lotus root, 1 egg, appropriate amount of oil, salt, cooking wine, light soy sauce, braised soy sauce, sugar, 2g of scallion, 3g of ginger, star anise, cinnamon powder, shisanxiang, corn starch, cassava powder;
The first step is to buy the streaky pork after cleaning, separate the lean and fat meat, the fat meat is cut into small cubes, and the lean meat is cut into cubes and chopped into minced meat;
The second step, after peeling the lotus root, clean and cut into pieces, spring onion and ginger also clean and cut into pieces;
The third step is to mix lean meat and fat meat in a container, add lotus root, scallion and ginger, break into the egg, and add a little water in three times, and stir evenly in one direction.
The fourth step, in turn add sugar, salt, cooking wine, light soy sauce, thirteen incense and a little tapioca powder, continue to keep stirring in one direction;
The fifth step, then in the palm with some water, seize the right amount of ground meat beat a few times, and then make it ball shape;
Step 6, add oil to the wok. When the oil is 70% hot, put the balls into the wok and fry them until the balls are formed. When the surface is golden, take them out and control the oil.
Step 7, take out the casserole, put in the scallion, ginger, 1 star anise and a little cinnamon powder bottom, on top of the fried balls;
Step 8: Add water level with meatballs and soy sauce in a medium heat, then turn to a low heat and simmer for 1 hour.
Step 9, stew the balls, turn off the fire and remove the balls, put them on a plate, remove the soup in the pot, remove the Onions, ginger and star anise do not;
Step 10, with a small bowl filled with some of the original soup, add the right amount of starch, the pot of soup after boiling, slowly pour into the starch juice, constantly stirring into the braised sauce, pour on the balls above, and then sprinkle some chives can be finished.