Braised lion head in brown sauce

Braised lion head in brown sauce

Introduction:

"There are always a lot of things that you know, because you have aliases, you don't know why. For example, pineapple is actually pineapple. For example, lion head is actually round. I usually like to eat Yuanzi soup. This time, I'll make it braised in brown sauce and make it into a big one: Braised lion head

Production steps:

Step 1: raw material drawing. Less shot onion, ginger, garlic, cooking wine, chicken essence, sugar, chili sauce, salt, cooking oil

Step 2: add chopped lotus root, onion, ginger, garlic, egg, starch, salt to minced meat, mix well clockwise.

Step 3: mix the minced meat and knead it into a ball. The size depends on your preference. Let it stand for 5-10 minutes to solidify, so that it won't disperse easily.

Step 4: add proper amount of cooking oil to the pot, heat to 50%, deep fry the balls and turn over lightly.

Step 5: deep fry until slightly yellowish, remove from pan and set aside. Leave oil in pan.

Step 6: leave the bottom oil in the pot, add onion, ginger and garlic, add chili sauce, stir fry until fragrant.

Step 7: add soup, soy sauce, chicken essence, deep fried meatballs, cook over low heat, thicken, collect juice over high heat, add sugar to make fresh, then put on a plate.

Materials required:

Minced pork: half a catty

Lotus root: 100g (or water chestnut)

Egg: one

Ginger: right amount

Garlic: right amount

Cooking wine: moderate

Starch: right amount

Old style: moderate

Sugar: right amount

Scallion: right amount

Note: I think that the lotus root is too old for the first time, so the finished product is not soft and waxy enough. If you like soft and waxy, add water chestnut, do not fry, boiled with water, the taste is better. If you like toughness, it's better to fry a little.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: salty and fresh