When you lift up the braised meat balls in brown sauce, generously coated with the braising sauce, you are immediately captivated by their enticing appearance. Made from tender pork, these meatballs resemble adorable little lion’s heads, enveloped in a glistening and translucent braising sauce that exudes a rich aroma. With a gentle bite, you will experience the tenderness and juiciness of the Lion’s Head. The delicate texture of the pork, combined with its rich flavors, melts in your mouth, providing an unparalleled sense of satisfaction. The braising sauce perfectly melds with the meat, giving the Lion’s Head a unique and robust flavor. It carries a subtle sweetness and hints of delightful fragrance, leaving you craving for more. Join us in trying to create this delicious delicacy!
Ingredients for Braised lion head
| Pork | 500g |
| Water Chestnut | eight |
| Lentinus edodes | five |
| Rapeseed greens | 200g |
| Ginger | 5g |
| Green onion | 6g |
| Egg | one |
| Oyster sauce | 15g |
| Light soy sauce | 15g |
| Yellow rice wine | 15g |
| Starch | 10g |
| Pepper powder | 8g |
| Salt | 6g |
| Edible oil | 3g |
Steps:
1.Prepare the main ingredients: pork, water chestnut, shiitake mushrooms, Chinese kale, eggs, oyster sauce, etc. Chop the pork into small pieces, peel and dice the water chestnut, make cross-shaped cuts on the shiitake mushrooms, and finely chop the spring onions and ginger. (Choose pork from the front leg, with a good mix of lean and fatty meat. Chopping the meat with a knife yields a more fragrant result than using a machine).
2.Prepare the soup base and seasoning: Use broth, spring onions, oyster sauce, ginger, etc. Finely chop the spring onions and ginger.
3.Bring water to boil in a pot, add a little cooking oil and a pinch of salt, then add the Chinese kale. Once the water boils again, remove the vegetables from the pot.
4.Gradually add water, 30 grams at a time, to the minced meat. Stir the water into the meat until it is no longer visible before adding the next portion. Add salt and mix the meat in one direction. Add the seasoning for the meat and mix well.
5.With the companionship of spring onion and water chestnut, the aroma of the meat filling is awakened. Then, skillfully use both hands to alternately knead and toss the meat filling, as if performing a unique dance. Each toss makes the meat filling more compact and elastic. Finally, when the meat filling forms perfect round balls, approximately fist-sized, it will have the basic shape we desire for the braised Lion’s Head.
6.When the oil reaches a temperature of 200 degrees Celsius, carefully place each meatball into the hot oil. Instantly, the oil splatters and sizzles as the meatballs roll in the frying pan, gradually revealing an enticing golden sheen. Lastly, remove the fried golden-brown meatballs from the oil.
7.Leave a little oil in the pan, add spring onions and ginger slices to stir-fry until fragrant, then add the shiitake mushrooms and stir-fry.
8.Add the broth, meatballs, oyster sauce, dark soy sauce, light soy sauce, and sugar to the pan, and bring it to a boil.
9.Cover the pan, simmer on low heat for 30 minutes until the sauce thickens. Then, switch to high heat and use a spoon to repeatedly pour the sauce over the meatballs until it reduces and thickens.
10.Finally, remove the meatballs from the pan and arrange them with Chinese kale and shiitake mushrooms to create an appealing presentation.
Tip
1.One key point is to simmer the dish on low heat in a container, with a clay pot being the best option.
2.When kneading the meat filling, use your hands to vigorously toss and shape the meatballs. Before shaping them into balls, lightly oil your hands and then alternately toss and turn between your palms to make the meatballs round and the surface smooth. Fry them directly in hot oil until the surface turns golden brown.
3.You can choose any greens for plating, blanch them before arranging on the plate.
Braised Lion’s Head is not just a delicious dish; it is also a form of cultural expression. It carries the culinary wisdom of the Chinese nation for thousands of years, embodying the efforts and dedication of countless individuals. It represents the richness and profundity of Chinese culture, allowing people to appreciate the beauty and depth of Chinese cuisine.