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\”Braised Lion Head, which is often eaten in China every New Year’s New Year, A dish, also known as Sixi Maruko, is auspiciousness. It is the top deliciousness of the meat and juice that attracts appetite. If you chop yourself, the other point is on the container. Slowly simmering and stewing are the best. The master of the Chinese painting master Zhang Daqian taught his wife’s good dish is \”braised lion head\”. Lean meat, three -pointer fat, thin cut and chop, the size should be like rice grains, not to be chopped too thin, so that the gap between the meat is kept in order to contain the juice. \”
The details of the ingredients
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Auxiliary materials
Cooking wine
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Wash the shiitake mushrooms first, soak in warm water until soft.
- 2
The soaked shiitake mushrooms are cut into crushing.
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Wash the porkSimply, chop a few times.
- 4
Cut the green onion and ginger.
- 5
The chopped meat filling, shiitake mushrooms, shallots, and ginger mix together.
- 6
Pour in cooking wine, old soy sauce, raw soy sauce, salt, pepper, water starch, 3, 4 4, 4 Root chopsticks always stir hard in one direction, do not stir up until they are up.
- 7
Take about 80 grams of meat, rubbing and gently rubbing into a flat round meatballs back and forth, put it in In the oil pan.
- 8
Fry the fire until the appearance of the ball is golden yellow.
- 9
Remove it, drain the oil for later use.
- 10
After the oil in the pot was put out, put it in a ball and add broth or water.
- 11
Pour in soy sauce, ginger, shallots, and monosodium glutamate. After boiling, change the slight fire for more than 1 hour.
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Peel and wash the potatoes, cut into pieces into the pot.
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Burning the fire, turn to low heat for another 20 minutes.
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You can enjoy it.
Tips
1. Refer to the principle of \”three -point fertilizer, seven points thin\” when chopping meat stuffing;
2. Meat filling If you do n’t use it for a while, you can put it in the bowl, smooth the surface, and pour a layer of cooked meat oil to isolate the air and make the meat filling. 3. The lion head should be soft and delicious. The meat is best chopped by itself. The other focus is on the container. Slowly simmering on the fire is the best.
