The real lion head(shi xin shi yi de shi zi tou )

The real lion head

Introduction:

"The original name of the recipe is not the word" sincere ", but if you eat only one lion's head, you will feel full, so the name of the recipe is replaced by" solid. "

Production steps:

Step 1: 3 large ingredients, 1 pinch of Chinese prickly ash, a little cinnamon, these for use. Pork 8 Liang, onion 1, ginger 1, cabbage help 2 (authentic should put water chestnut, no water chestnut can put lotus root, no lotus root can put cabbage help.).

Step 2: slice the pork, then shred, and finally dice.

Step 3: cut green onion, ginger and cabbage.

Step 4: chop the meat and vegetables together, chop them repeatedly, and chop them into meat paste.

Step 5: add salt, thirteen spices, a little pepper, soy sauce and sesame oil to the meat stuffing, and stir in one direction. After mixing for a while, you will feel more and more resistance, and the meat stuffing will form a ball by itself, which is called strength.

Step 6: pour cooking oil into the pot and heat it to 60% heat, then change it to medium heat. In the process of heating up the oil, the meat can be made into balls. When the oil temperature is appropriate, put it into the pot and set the shape.

Step 7: don't move the meatballs when they are just put into the pot. Pour hot oil on the meatballs with a spoon. When the shell is hard, turn them to make the meatballs heated and colored evenly.

Step 8: fry until golden yellow and take it out. What's dark on the picture is that the fire is big at the beginning, and then it's light when the fire is small.

Step 9: leave the bottom oil in the pot, heat the oil, add pepper, seasoning, cinnamon, scallion and ginger, and cook until fragrant.

Step 10: put in the meatballs, add water to more than half the height of the meatballs, bring to a boil over high heat, turn to medium heat, and simmer for half an hour. Turn the ball over in the middle and put a little salt.

Step 11: you can wash two small rape plants in the process of stewing.

Step 12: blanch and set aside.

Step 13: add some soy sauce and vinegar before leaving the pot, collect the juice, and then take out the meatballs. (for those who like to drink soup, just put some coriander and rape in the soup pot.)

Step 14: put the balls in the soup basin on the plate and remove the seasoning from the soup.

Step 15: pour the soup back into the pot and heat it. Add a little thin Euryale and pour it on the balls. Call it a day.

Step 16: food can not be used more, with green vegetables, balanced nutrition.

Materials required:

Pork: 400g

Rape: 2

Cabbages: 2 pieces

Scallion: 1

Ginger: 1 yuan

Salt: 6 g

Thirteen spices: 2G

Pepper: a little

Soy sauce: 1 tbsp

Sesame oil: a little

Note: 1. The meat cut by yourself is more powerful than the stuffing from mincing machine. When the mincing stops, remember it. After the mincing is finished, you can taste the taste and know what you should cut next time. 2. When frying meatballs, don't open a big fire, so as to avoid charring and deep frying. The appearance is shaped and the color is good. When stewing, it's naturally cooked. 3. Starch and egg white are not added. Adding a little starch can increase the smoothness of the taste.

Production difficulty: ordinary

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Shi Xin Shi Yi De Shi Zi Tou