Stewed Pork Ball in Brown Sauce(hong shao shi zi tou )

Braised lion head in brown sauce

Raw materials for making braised lion head

300 grams of minced pork, 250 grams of green pepper. (a) 1 tbsp refined salt, 1 tbsp monosodium glutamate, 1 tbsp ginger, 1 tbsp Shaojiu, 1 tbsp scallion, 1 tbsp sesame oil. (b) 5 tbsp salad oil, 1 tbsp monosodium glutamate, 1 tbsp Shaojiu, 1 tbsp sugar. (c) 1.5 tbsp wet starch, half cup stock.

Processing steps of braised lion head

1. Mix the minced pork with seasoning (a) to make 4 balls.

2. Add soup to seasoning (b) and mix well. Add meatballs and cover with microwave film. After 7 minutes of high heat, pour out the remaining juice.

3. Wash the vegetables and cut them in half, then add proper amount of salad oil, refined salt and monosodium glutamate. Put it in a vessel and heat the remaining juice for 2 minutes. Thicken the remaining juice with wet starch.

4. Cut the green vegetables to the side, drain into the meatballs in the middle, and pour the remaining juice.

Stewed Pork Ball in Brown Sauce

Braised Pork Ball in brown sauce

It's also called Si Xi Wan Zi. It's a famous dish in Huaiyang. Fat and lean meat with water chestnut, mushrooms and other materials, made into meatballs, and then fried before cooking. After out of the pot, the fragrance is strong, and the light smell will arouse the appetite. The mellow meat and juice are super delicious.

Lion's head should be soft and delicious. It's better to chop the meat by yourself rather than put it into the meat grinder. Besides, it should be fat and lean. Lean meat is a little more than fat meat. However, if time is limited, it's OK to buy ready-made meat stuffing. Another key point is in the container, to thin fire slow stew, to casserole for the best. A good dish taught by the late master of traditional Chinese painting Zhang Daqian to his wife is "braised lion's head". Mr. Daqian's method is to divide lean meat into seven parts and fat meat into three parts. The meat should be finely cut and roughly chopped. The size of the meat should be like a grain of rice. The meat should not be cut too thin, so that the meat can contain juice.

Historical origin

As for the "lion head", it is said that its "distant ancestor" was "tiaowuanzhi" (see QiminYaoshu, Zhifa No. 80) recorded in the food classic of the northern and Southern Dynasties. According to historical records, when Emperor Yang of the Sui Dynasty took his concubines with him to go down the Grand Canal in a dragon boat and a thousand boats, "all the counties he passed were ordered to offer food within 500 Li. From one state to one hundred public places, the land and water are rare. Yang Guang saw the Qionghua in Yangzhou, especially the four famous sceneries of Wansong mountain, jinqiandun, ivory forest and kuihuagang. After returning to the palace, he ordered the imperial chef to make four dishes based on the above four scenes. Under the guidance of famous Yangzhou chefs, the imperial chefs finally made four dishes: mandarin fish with squirrel, shrimp cake with money, ivory chicken sticks and sunflower chopped meat. Yang guangpin was very happy after tasting them, so he gave them a banquet, and the Huaiyang dishes were poured into the court and the public. Officials, dignitaries and guests are also proud to have these four dishes, as treasures. In the Tang Dynasty, with the economic prosperity, officials and dignitaries paid more attention to diet. On one occasion, Wei Juyuan, a famous chef in the house, made these four famous dishes of Yangzhou, accompanied by delicious food, water and land. When the dish of "sunflower chop meat" was served, the sunflower heart made of the huge meat ball was as beautiful as "the head of a lion". The guests took the opportunity to persuade the guests to drink and said: "the Duke of the state of Ying has been in the army for half his life and has made great achievements in war. He should wear the seal of a lion." In order to commemorate today's grand meeting, "sunflower chop meat" is better to be renamed "lion head". Since then, Yangzhou has added the famous dish "lion's head", braised in brown sauce, steamed, popular.

Cooking method

Method 1

Food preparation

Material Science

Pork stuffing 500g, rape 50g, carrot 25g, scallion 1, ginger 1 small piece, appropriate amount of starch.

Seasoning

60 g edible oil, 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp pepper.

Cooking methods

1. Wash the scallion and ginger and cut them into small pieces. Wash the rape and wash the carrot and cut them into shreds.

2. Mix pork stuffing with onion, ginger, starch, pepper and soy sauce, beat until elastic, and make meatballs of the same size. When chopping meat, we should refer to the principle of "three points fat, seven points thin".

3. Heat half a pot of oil, pour the meatballs into the oil pan and fry until golden.

4. Leave a little cooking oil in the frying pan, stir fry rape and shredded carrots, pour in the fried meatballs, add soy sauce, water and cooking wine, simmer over medium heat for more than 10 minutes, thicken with starch, pour in oil and serve on a plate.

characteristic:

The fat and thin are suitable, and the meat is fragrant.

Method 2

Food preparation

Raw materials: 250g pork foreleg sandwich (minced), 1 section of tender lotus root (or 50g water chestnut), 1 egg.

Auxiliary materials: 8 rape hearts, 1 ginger and 3 scallions.

Seasoning: 3 tbsp soy sauce, 1 tbsp dry starch (add 1 tbsp water to make sauce), salt and monosodium glutamate.

Cooking methods

1. Wash water chestnuts, ginger and scallion, peel and cut into pieces; wash vegetable heart, put it into boiling water, and then take it up and set aside;

2. Mince the pork and put it into a bowl. Beat in the egg liquid, add onion, water chestnut, ginger, salt and soy sauce. Stir clockwise until sticky. Knead into meatballs by hand;

3. Put the meatballs into a hot oil pan, deep fry them over high heat until golden yellow on the outside, remove them, drain the oil and set aside.

4. Take out the oil in the pan, put in the meatballs, add the soup or water, soy sauce, ginger and scallion, bring to a boil, change the low heat to burn for more than 1 hour, take out the meatballs and put them on the plate after they are cooked.

5. Thicken in a pan, pour into a plate, sprinkle with chopped green onion and serve.

Method 3

Food preparation

Raw materials: 500g pork (30% fat), 100g water chestnut (or tender lotus root), 50g green vegetables.

Water hair Haimi, ham, winter bamboo shoots each 25 grams.

Auxiliary materials: 25g onion and ginger, 6G salt.

Seasoning MSG 2G, cooking wine 20g, soy sauce 25g, 2 eggs, water starch 75g, pepper 1g, sugar 25g, cooked lard 1000g (actual consumption 50g).

Cooking methods

1. Cut pork, water chestnut, sea rice into small pieces, ham and winter bamboo shoots into long pieces.

2. Put the meat stuffing into the basin, add water chestnut, sea rice, egg, salt, pepper, cooking wine and lake powder, and mix well.

3. Knead the mixed material into four equal large meatballs, deep fry them in 70% hot oil until the surface is light yellow, and remove them.

4. Put the meatballs into the big sand pot, add ginger and scallion, cooking wine, soy sauce, sugar color and 1000 grams of water.

5. After boiling, skim the froth and simmer for 1 hour.

6. Put the frying pan on a high heat, add vegetable oil and stir fry the vegetable heart, winter bamboo shoots and ham when it is 50% hot.

7. Decant into the stewed meatballs and bring to a boil. Add pepper, monosodium glutamate, add water and starch to thicken the meatballs. Remove from the pan and pour into the casserole.

Method 4

Food preparation

Ingredients: 650 grams of pork stuffing, 1 egg.

Accessories: 4 horseshoes, half steamed bread, onion and ginger powder + onion and ginger slices.

Seasoning: 1 tsp of old soy sauce, 1 tsp of cooking wine, 1 tsp of raw soy sauce, 1 tsp of dry starch

Cooking methods

1. Wash and dry the pork, chop it into stuffing, not too thin.

2. Peel and chop the hooves; dice the steamed bread.

3. Beat eggs into the stuffing, add chopped green onion and ginger, mix in all the "seasonings" except Chinese prickly ash, and beat along one direction until strong, then add a few drops of water to beat together. Then add chopped horseshoe and steamed bread, mix well.

4. Make the meat into balls.

5. Add oil into the pan. When it is 60% hot, deep fry the balls until golden on the surface. Then remove and drain the oil.

6. Add proper amount of water to the casserole, add the fried balls, green onion and ginger slices and Chinese prickly ash, mix in the soy sauce to your favorite color, boil it, turn to low heat and stew until the soup is less, then take out the balls.

7. Continue to boil the remaining soup in the casserole, add the starch (except the amount) and thicken it until thick. Pour the sesame oil on it, and then pour it on the balls.

Method 5

"Sixi meatballs", Shandong cuisine and home-made cuisine, is one of the classic representative dishes of Shandong cuisine. Its skin is crisp and tender, tastes delicious and melts in the mouth. It is an irresistible delicacy for both men and women, old and young.

Food ingredients

Main ingredients: pork stuffing, egg, scallion

Seasoning: soy sauce, cooking wine, ginger powder, water lake powder, oil, salt

Production method

1, meat stuffing should be transferred to chopped green onion, ginger, soy sauce, cooking wine, salt, egg and water starch. Chopsticks should be mixed in one direction until the meat stuffing is thickly thicker.

2. Divide the mixed pork stuffing into 4 parts, dip in a little water with your hand, and form a big meatball.

3. Heat the oil in the hot pot. When it is 80% hot, put the meatballs in gently and roll them carefully so that they can be heated evenly to keep their shape. Because the meatballs are large, the upper part of the meatballs will be exposed to the oil, so you can use a spoon to scoop up the hot oil in the pot and pour it on the meatballs. After the meatballs are completely discolored, remove them with a colander and drain the oil.

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Chinese PinYin : Hong Shao Shi Zi Tou