Braised lion head in brown sauce(hong hong shao shi zi tou )

Braised lion head in brown sauce

Introduction:

"The national day of Mid Autumn Festival is a festival of reunion for every family. The braised lion head I made adopts the cooking method of frying first and steaming later. In order to increase the flavor, on the basis of the traditional seasoning method, star anise, cinnamon leaves and fennel are added. Add oyster sauce to thicken. It's auspicious, crisp and fragrant, with a deep meaning of auspiciousness. It's the grand finale of the national day family dinner. It's suitable for gourmets who love lion's head. "

Production steps:

Step 1: cut lotus, onion and ginger into mince. Then add cooking wine, salt, pepper, eggs and a little water starch, stir well with both hands.

Step 2: make some big balls with your hands. Pour the balls back and forth between the left and right hands until the surface is sticky.

Step 3: set the oil in the pan. After the oil is hot (the temperature should not be too high, otherwise the onion and ginger in the stuffing are easy to paste), gently put the big balls along the edge of the pan.

Step 4: deep fry in medium and low heat to make it golden.

Step 5: use soy sauce, oyster sauce, oil wine, salt, sugar, scallion and ginger slices to make flavoring juice. Add star anise, cinnamon, fennel and Geranium.

Step 6: pour the meatballs into the steamer, boil the water and steam for 60 minutes. (the traditional cooking method is to boil the flavored sauce with water and then simmer the meatballs for two or three hours. Steaming can save time, and the appearance of lion head is beautiful after ripening.)

Step 7: after steaming, the lion's head will produce some soup, pour out the soup into the pot, thicken it, pour the flavored essence on the lion's head, and arrange the boiled vegetables around.

Step 8: when eating, cut with a fruit knife. The juice will flow into the lion's head. The effect will be better.

Materials required:

Minced meat: 1 jin 2 liang (fat 3 thin 7)

Lotus: 4 liang

Vegetables: Several

Egg: one

Cooking wine: 20g

Veteran: 5g

Raw soy sauce: 40g

Oyster sauce: 10g

Salt: right amount

Sugar: right amount

Onion and ginger: right amount

Starch: right amount

Note: when selecting raw materials, you can choose the pork, cut it into small pieces by hand, and the taste will be better. It is said that lion head originated in Sui Dynasty. In those years, Emperor Yang of the Sui Dynasty visited Yangzhou to enjoy countless beautiful sceneries. After returning to the palace, he called the imperial chef and asked them to make sunflower meat for Jing Shengqing. In the Tang Dynasty, it was a golden plate with delicious dishes. One day, he invited Wei Juyuan, a famous chef in the family, to make sunflower meat for a banquet. When the meat was served, he saw the sunflower heart made of huge meatballs. It was as beautiful as the head of a lion. He served in the army for half of his life and made great achievements in the war. The guests encouraged him to drink and said, "the Duke should wear the seal of nine lions." "To commemorate this evening's meeting, it's better to change sunflower meat to" lion head. " Since then, Weiyang famous dishes, and add a "lion head", braised, steamed, popular. The flavor is strong and the dishes are soft and rotten.

Production difficulty: Advanced

Process: steaming

Production time: one hour

Taste: Maotai flavor

Chinese PinYin : Hong Hong Shao Shi Zi Tou