Braised lion's head preparation

Braised lion's head

Spare ingredients: pork belly, carrots, shallots, ginger, salt, sugar, eggs, pepper, soy sauce, oyster sauce, water starch, dark soy sauce, dried red pepper, vinegar

Production process

Step 1: Peel and chop the pork belly into granules, then add diced carrots, shallots and ginger water, salt, sugar, eggs, pepper, soy sauce, oyster sauce and a little water starch and mix well.

Step 2: Stir in one direction for a while to make it strong and not easily crack.

Step 3: Grease with both hands, grab a handful of meat stuffing into large balls, pour dozens of times in your hand, the surface is sticky, you can make four large balls.

Step 4: Put a little vegetable oil in the pot, carefully put the balls one by one, and fry them slowly on medium-low heat until they are golden on both sides.

Step 5: Stir-fry the hot oil, green onion and ginger, dried chili peppers, add a bowl of unloving water, add soy sauce, soy sauce, salt, balsamic vinegar, sugar, boil into the lion's head, turn the heat down, simmer for a quarter of an hour, and collect the juice on high heat.

Warm tips

1, the lion's head should be soft and delicious, and the meat is best chopped by yourself.

2, to simmer slowly, casserole is the best.