Seasoning: salt 1 tsp, soy sauce 2 tsp, starch 1 tsp, sugar 1 tsp, pepper 1 tsp, oyster sauce 1 tsp, yellow rice wine 1 tsp, and appropriate amount of water starch. Side dishes: small rapeseed 10 or so, half a bamboo shoot, big fungus 1 (choose some seasonal vegetables, such as cabbage and lentils, which can be stewed together).
Common practice of lion's head
There are many ways to make lion's head. The following is a brief introduction to the most common way and the most popular way: braising lion's head in soy sauce.
1. Wash pork, remove fascia and chop it into minced meat, or beat it into minced meat with a blender.
2. Peel water chestnut or fresh lotus root, wash and cut into pieces for later use; Slate oil should also be cut into powder.
3. Wash the onion, remove the old leaves, flatten it, and cut into filaments; Washing ginger, mashing, and slicing; Prepare 1 glass of water, add onion and ginger, pinch out the spicy taste by hand, and filter out the onion and ginger to get onion Jiang Shui.
Onion Jiang Shui is usually used to cook meat. As long as 1-2 tablespoons onion Jiang Shui is added when curing meat and fish, the fishy smell can be removed and the flavor can be increased. In addition, when scalding pork ribs, beef brisket, seafood and other meats, adding some onion Jiang Shui can not only remove blood, but also increase the flavor, which is more effective than fresh onion ginger.
4. Put minced pork paste and sheep oil into a container, beat in eggs, add chopped water chestnut or fresh lotus root, then add 1 tbsp soy sauce, 1 tbsp starch, 1 tbsp onion Jiang Shui and a little salt, and stir well.
5. Then knead the meatballs by hand for later use, pour a proper amount of oil into the pot, heat them to 70% heat, add the meatballs, fry them until golden brown, and take out and drain the oil. Meatballs are most afraid of falling apart after being put in the pot. They should be fried at high speed for 2 minutes, and then turn to low heat immediately to avoid burning.
6. Pour the oil out of the pot, then put it back into the meatballs, add a proper amount of soup or water, bring it to a boil over high fire, and simmer for about 12 minutes. Add black fungus, bamboo shoots, white sugar, pepper, oyster sauce, soy sauce and yellow wine, and cook until the soup is almost dry. Finally, thicken with water starch and put small rapeseed around the edge of the dish. This is a relatively short-term practice.
You can also add more broth or water. If there are no meatballs, add seasoning. After boiling, simmer for about 1 hour until the soup is almost dry, then thicken with water and starch. Side dishes can be put in later, and it will be better to stew for a while.
Bamboo shoots should be blanched in advance to remove bitterness; Small rapeseed can be directly boiled in soup, finally put in, cooked and fished out.
The knowledge that the lion's head is eating.
The main material of lion's head is pork, so there are many precautions when eating this dish, especially the principle of mutual grams between foods. Pork should not be eaten with ebony, licorice, crucian carp, shrimp, pigeon, snail, almond, donkey meat, sheep liver, coriander, turtle, water chestnut, buckwheat, quail meat and beef. It is not advisable to drink a lot of tea after eating pork.
Lion's head is a dish with high nutritional value and simple preparation method. Health experts may wish to try to cook this dish by themselves. I believe everyone will love this delicious dish.