Lion head with egg(ji dan shi zi tou )

Lion head with egg

Introduction:

"Braised lion's head in brown sauce is a dish often eaten during Chinese New Year's festival, also known as Sixi meatball, which means auspicious. Four happiness refers to happiness, wealth, longevity and happiness, and the ball represents the round and round. In the north, when there is a major festive event, the banquet is a must-have Sixi meatball, and it is the main dish. Chop the pork ribs of fat seven and thin three into pomegranate granules and make them into balls. Deep fry them in hot oil to make them golden yellow. Simmer them in the soup until they are tough on the outside and soft on the inside. The soup is thick and full-bodied. The understanding of "lion head" is based on the Sheraton in "Sheraton the miracle doctor", in which Sheraton likes to eat "iron lion head", which is far from the extent that the lion head can't help itself. Naturally, there are a lot of dramatic elements in it, but it also leads to a love story between Sheraton and Cecilia. Shitoutou and Sixi pills are just one dish. The main reason is that there are few differences in materials, or that the region divides this big meatball into "lion head" and "four Xi meatballs". In the south, it is called "lion head". In Yangzhou's words, it is a kind of blasphemous meat, with a little bit of Southern gentleness. The northern saying is "big meatballs" or "four Xi meatballs", highlighting the bold and rough

Production steps:

Step 1: chop the pork into large pieces.

Step 2: Chop onion and ginger.

Step 3: peel the water chestnut and chop it.

Step 4: put the minced meat, onion and ginger, water chestnut into a clean container, and pour in a tablespoon of soy sauce.

Step 5: sprinkle some refined salt.

Step 6: pour in the dry starch.

Step 7: pour in the egg, stir well, set aside.

Step 8: 4 eggs, boiled and shelled.

Step 9: dig a spoonful of minced meat in your hand and put in the eggs. Then dig some meat stuffing to wrap the eggs and form a big meat ball.

Step 10: dig some meat stuffing to wrap the eggs, and round them into big meatballs with both hands (all four eggs are wrapped in meat stuffing to form meatballs).

Step 11: pour the oil into the pan. When the oil is 70% hot, gently put the meatballs in turn and fry them over low heat.

Step 12: after the meatballs are deep fried until golden, remove the oil and set aside.

Step 13: leave the bottom oil in the pan, add the onion and ginger and stir until fragrant.

Step 14: pour in the broth (use soy sauce and water instead).

Step 15: put in the fried meatballs.

Step 16: Sprinkle appropriate amount of refined salt, bring to a boil over high heat and simmer over low heat for 20 minutes.

Step 17: Sprinkle with clean leafy vegetables and boil them over high heat.

Materials required:

Pork: 400g

Eggs: 5

Water chestnut: right amount

Starch: right amount

Broth: moderate

Vegetables: moderate

Vegetable oil: right amount

Refined salt: right amount

Ginger: moderate

Scallion: right amount

Old style: moderate

Note: 1, do lion head pig selection of half fat and thin, and chopped with a knife made of beans, the best size. 2. The raw meatballs are made with eggs inside, so please put them in the oil pan gently to prevent them from spreading. 3. Stew with the best broth, can also be replaced by water and soy sauce.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: Maotai flavor

Chinese PinYin : Ji Dan Shi Zi Tou