Traditional Kung Fu lion head

Traditional Kung Fu lion head

Introduction:

"Although the traditional way is troublesome, it doesn't add starch, chicken essence and monosodium glutamate. It's oil-free, crispy and non greasy. It's pure salty and fresh. I want to eat one more."

Production steps:

Step 1: wash all the ingredients and prepare onion ginger water first.

Step 2: then cut the meat, which is the key. The proportion of fat and thin is 30% - 40%, too thin is not delicious, meat is dead. Cut the fat and lean meat separately. Fat meat must not be chopped. Lean meat can be chopped a little. Sea cucumber, shrimp, horseshoe are also small, not too broken. Shrimp to shrimp line, cut to wash, to fishy, color is beautiful. The horseshoe is cut last, otherwise it is easy to oxidize and turn yellow.

Step 3: find a bigger container, put all the stuffing in, add yellow rice wine, salt, green onion and ginger water, beat repeatedly until strong. Because there is no starch, bread crumbs, not minced meat, and seafood, the meat stuffing is not strong. It needs to be beaten repeatedly to make it gelatinous. Add a little onion and ginger water. If you add too much at a time, the meat will be weak.

Step 4: now you have three choices: 1, after frying, braised 2, steamed 3, stewed. I made it this time. Put cabbage on the bottom of casserole, boil with boiling water and change to medium heat. Take care of the balls one by one. Add some onion, ginger and yellow rice wine in the soup. Then seal the cabbage leaves and simmer for at least an hour.

Materials required:

Pig front shoulder: 1 jin

Sea cucumber: 2

Shrimp: how many

Horseshoe: 3

Scallion: right amount

Ginger: right amount

Chinese cabbage: how many slices

Salt: right amount

Yellow rice wine: right amount

Note: 1. Onion and ginger water should be prepared first to give full play to the taste. 2. Meat cutting strategy: now use a dense cross knife on one side, turn it around, and then cut everything casually. 3. Onion and ginger water should be added a little bit, too much at a time, and the meat will be weak. ④ If you do more, the balls will come apart. You can cook it in a frying pan and then fry it in a casserole. 5. If you want to fry the balls, you can dip the balls in starch water by hand. In this way, shrimp and sea cucumber are not easy to fry, and the starch can be mixed with fat meat to fry the crispy shell

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh