Spicy Pepper Lion’s Head, it is like a symphony of flavors, where various ingredients come together to create a unique culinary melody. Each lion’s head is like a harmonious movement, with the spicy kick of the pepper blending perfectly with the succulent meat, creating a delightful texture. The richness of the broth and the subtle spiciness of the peppers complement each other, forming a rhythm that allows one to savor not just the delicious food but also the beauty of life.
Comprehensive rating:
| PREP TIME | COOK TIME | VARIETY | MOUTHFEEL | LEVEL |
| 30 min | 90 min | 17 | Mildly spicy | Moderate |
Ingredients for Spicy Pepper Lion’s Head:
| Pork | 500g |
| Shiitake mushroom | 40g |
| Water Chestnut | 50g |
| Firm tofu | 30g |
| Scallion | 5g |
| Ginger | 8g |
| Salt | 3g |
| Oyster sauce | 5g |
| Dark soy sauce | 4g |
| Cooking wine | 7g |
| Egg | 50g |
| Green onion | 5g |
| Sugar | 2g |
| Light soy sauce | 10g |
| Starch | 3g |
| Pepper powder | 4g |
| Small chili pepper | 10g |
Step:
1.First, let’s prepare the ingredients. Take 500 grams of pork with alternating fat and lean parts, slice it into even thin pieces, and then mince it into ground meat. Avoid mincing the meat too finely, as it may affect the texture of the final dish. Prepare 4 dried shiitake mushrooms by removing the stems, rinsing them thoroughly under clean water, squeezing out excess water, slicing them, and then dicing them into small pieces. The mushrooms add a natural umami flavor to the dish. Peel a few water chestnuts and dice them into small pieces. Take a block of firm tofu, press it with a knife to break it apart, and dice it into small pieces. Toss 3 scallions forcefully to separate the layers and slice a piece of ginger into slices. Combine the scallions and ginger in a bowl with an adequate amount of water for soaking, and let them soak for 10 minutes.
2.Next, let’s season the filling. In the bowl, add 3 grams of salt, 2 grams of pepper, 5 grams of oyster sauce for freshness, 2 grams of dark soy sauce for color, and 5 grams of cooking wine to remove any unpleasant smell from the meat. Mix the seasoning thoroughly with the meat, and then add a little bit of the scallion and ginger-infused water. Continue mixing until well combined. Add chopped scallions directly into the mixture. This stirring process helps the meat absorb moisture and flavors. Stir continuously for about 5 minutes, adding one more round of scallion and ginger water during this time. This process creates a sticky texture and improves the chewiness of the meatballs.
3.Then, add the prepared auxiliary ingredients. Mix and beat everything in the same direction. Crack an egg into the mixture and add a small handful of cornstarch. Continue stirring rapidly in the same direction. Adding the egg enhances the smooth and tender texture, while the cornstarch helps bind the mixture without crumbling. Beat the mixture until it becomes firm and elastic. The entire stirring process should last for about 10 minutes.
4.Once the filling is prepared, we can start frying the meatballs. Pour cooking oil into a pan and heat it until it reaches about 60% hot, with slight smoke coming from the oil surface. Add the meatballs one by one into the pan. The high oil temperature helps the meatballs set quickly. After adding all the meatballs, turn off the heat to reduce the oil temperature. Lower temperature prevents the outer layer of the meatballs from becoming too crispy while the inside remains undercooked. Once the meatballs are set, switch to low heat and continue frying for 3 minutes to ensure the interior is cooked through.
5.After waiting for about 3 minutes, you will notice a slight golden color on the surface of the meatballs. At this point, gently remove the meatballs from the pan. Next, we need to perform a second round of frying. In order to make the meatballs even more delicious, raise the oil temperature to about 60% hot again. Place all the meatballs back into the pan and fry them for another 30 seconds. After the double frying process, the meatballs will have an enticing golden color and a crispy exterior with a tender interior. This treatment not only enhances the appearance of the meatballs but also makes them more flavorful and crunchy.
6.Next, prepare a piece of ginger and crush it before cutting it into small granules. At the same time, split the white part of a large scallion in half and slice it into scallion pieces. Additionally, cut 3 small chili peppers into rings and mix them together with the scallions and ginger. This combination of ingredients adds fragrance and spiciness to the spicy pepper lion’s head, bringing a richer texture and flavor to the dish. Let’s continue making this delicious dish!
7.Leave a sufficient amount of oil in the pan and heat it up. Add the chopped scallions, ginger, and chili peppers to the pan and quickly stir-fry them to release their aromatic and spicy flavors. Then, slowly pour in an appropriate amount of water from the edge of the pan and bring it to a boil over high heat. Start seasoning the dish by adding 2 grams of dark soy sauce, 5 grams of cooking wine, 2 grams of salt, 2 grams of pepper, and a small amount of sugar to balance the taste. Finally, pour in 10 grams of light soy sauce and use chopsticks or a spoon to mix the seasonings thoroughly. These steps will make the sauce for the spicy pepper lion’s head rich and even more delicious.
8.Once the seasoning mixture starts to simmer, add the fried meatballs to the pan. Cover the pan, reduce the heat to low, and continue cooking for 10 minutes. After this cooking time, the meatballs should be fully cooked and infused with the flavors of the seasonings. Now, remove the meatballs from the pan and arrange them on a plate. Finally, evenly pour the remaining sauce from the pan over the meatballs to enhance their texture and taste. Now, the spicy pepper lion’s head is ready to be served. Enjoy this delicious dish to your heart’s content!
Tips:
1.When selecting pork for the dish, it is best to choose pork with alternating fat and lean parts and a tender texture. This ensures that the lion’s head meatballs have a more tender and smooth texture.
2.To achieve a fuller and firmer texture for the lion’s head meatballs, you can add a moderate amount of starch or flour and mix it thoroughly.
The spicy pepper lion’s head is like a vivid painting that showcases the unique charm of Chinese cuisine. With its tender and juicy meatballs, spicy and refreshing peppercorns, and flavorful broth, every detail comes to life. Tasting this dish feels like experiencing the artistry of cooking and savoring the delightful flavors of life. It is not just a culinary masterpiece but also an attitude towards life, a passion and pursuit for a fulfilled existence.