Foodabc Chinese cuisine Huaiyang Cuisine

Stewed Pork Ball in Brown Sauce in brown sauce

2024-08-11 14:59:03 3584

Lion Head is a famous dish in Huaiyang and also my mother-in-law's specialty. My husband's house is close to Huai'an, and the people there are all very good at making lion Head. I have been home for the Chinese New Year several times, and I also learned from my mother-in-law. Today, I made lion Head with mushrooms, horse hooves, and old tofu. It has meat and vegetables, and the taste is excellent. It is not greasy, and one person can eat two or three of them. The more I eat, the more I want to eat~

Details of ingredients

Pork hind leg meat600g
HorseshoeEight
Fresh shiitake mushroomsThree flowers
Old TofuA small piece
OctagonTwo pieces
Cinnamon barkA small piece
XiangyeTwo pieces

Technique

difficultybeginner
workmanshipburn
tastesalty and savory
timean hour

Steps to make Stewed Pork Ball in Brown Sauce in brown sauce

1. Prepare the ingredients, choose pork that is fat or lean, with three parts fat and seven parts lean being the best;
2. Wash the pork hind legs and cut them into small pieces;
3. Stir the pork into minced meat using a food processor;
4. Cut water chestnuts, mushrooms, diced tofu, chopped ginger, and mix well with minced meat;
5. Mix some salt and pepper into the minced meat, grasp well, and stir vigorously;
6. Roll the minced meat into balls of appropriate size;
7. Heat the wok with oil and add the prepared lion heads. Fry over low heat until golden brown, then drain off the oil and remove;
8. Fry all the lion heads in batches;
9. Prepare the ingredients for braised dishes, including star anise, cinnamon, fragrant leaves, ginger, chili, and scallion;
10. Place oil in the pot, add sugar to the cold pot, and simmer the sugar over medium heat;
11. Add seasoning and stir fry until fragrant;
12. Add water and an appropriate amount of dark soy sauce;
13. Add lion heads, bring to a boil over high heat, then simmer over low heat;
14. Stew until the soup thickens, then add an appropriate amount of MSG to enhance the flavor and serve~
15. After serving the lion's head, pour the soup from the bottom of the pot one by one onto the lion's head~