Red Roast Lion Head, also called Sixi Meatballs , it has a very good meaning and means auspiciousness. The meat is fat and lean, red and shiny, and paired with fresh and green vegetables, it is very appetizing just by looking at it.
The most distinctive feature of this dish is that it goes very well with rice. A few meatballs can finish a bowl of rice, making it a perfect rice cooker. Moreover, it feels great to eat meat in big mouthfuls. Every time I make it, the adults and children in the family rush to eat it, and their mouths are full of delicious flavor after one bite.
Let’s see what he does~
Recommended practice 1:
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Braised lion head
Ingredients
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appropriate amount of pork stuffing/ a few water chestnuts / 1 egg/ appropriate amount of salt/ appropriate amount of chopped green onion/ appropriate amount of corn starch/ Appropriate amount of oyster sauce / Appropriate amount of pepper / Appropriate amount of light soy sauce / Appropriate amount of white sugar Appropriate amount of / Appropriate amount of rice wine /
Production steps
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1. Wash the water chestnuts and set aside, and cut into pieces.
2. Chop the pork, add the water chestnuts and an egg, and stir evenly.
3. Then add chopped green onion, salt and starch.
4. Stir evenly and stir vigorously in one direction.
5. Put oil in the pot.
6. When the oil is 80% hot, roll the meat into balls and put them into the pot.
7, Fry the meatballs until golden brown and take them out.
8. Take another pot, pour the meatballs, add sugar, pepper, oyster sauce, soy sauce, rice wine, add an appropriate amount of water and bring to a boil over high heat.
9. Reduce heat and simmer for about 12 minutes, until the soup is almost dry, and finally thicken with water starch and serve.
10, Blanch the broccoli until cooked and place them around the edge of the plate.
Recommended practice 2:
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braised lion head
ingredients
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carrot 1 root / pork belly 500 Gram / 1 clove of garlic / ginger a little / green onion a little / 1 egg / soy sauce appropriate amount / salt appropriate amount / appropriate amount of sugar / dark soy sauce appropriate amount / Production steps ▼ 1. Wash the pork belly, cut into slices, put it into a blender, pour in soy sauce and marinate for a while. 2. Slice the carrots, slice the ginger and garlic, and cut the onions into sections. Put all the prepared materials into a blender. 3. Add a little salt and stir in a blender. 4. Pour an egg into the mixed meat and mix it evenly with the meat. 5. Then you can knead the meatballs. After kneading, put them on the plate and prepare them for the pot. 6. Pour a little oil into the pot, put the raw meatballs in, fry until both sides are golden, and then put the fried ones on a plate. 7. Put a few rock sugar in the pot and stir-fry over low heat (because there was oil in the pot before, so No need to refuel). 8. After frying the rock sugar, add lion head and evenly coat both sides with sugar juice. Turn on low heat throughout, otherwise it will easily stick to the pan. 9. After all the lion heads are coated with sugar juice, pour water into the pot, which is about half of the lion heads. 10. Add a little salt and dark soy sauce, bring to a boil over high heat, cook over medium heat for ten minutes, and slowly reduce the juice. 11. If you want the color to look good, add dark soy sauce. Recommended practice 3: ▼ Braised lion head Ingredients ▼ Pork filling 250g/Tofu 100g/Lotus root 20g/Bread 25g bran / 1 egg / rapeseed or broccoli appropriate amount / star anise 1/ fragrant leaf 2 pieces/ cinnamon 1 small piece / light soy sauce 1 spoons/ dark soy sauce 1 spoon/ Huadiao wine half spoon/ chopped green onion 1 spoons/ Meat filling: light soy sauce 1 piece / Huadiao wine 1 spoon / 1 small spoon of salt / a little pepper / 1 egg / 2 spoons of soy sauce / 1 spoon of oyster sauce / a little salt / 1 spoon of bean paste / Production steps ▼ 1. Prepare the ingredients. 2. Chop the pork into stuffing, then add 1 spoon of light soy sauce, 1 spoon of Huadiao wine, 1 small spoon of salt, a little pepper, and 1 egg. 3. After adding all the meat, stir the meat filling in one direction. 4. Chop the tofu and lotus root into small pieces, add them to the meat filling, and stir evenly. 5. Continue to pour in the bread crumbs and stir evenly. 6, divide into 4-6 portions on average, adjust according to the amount you make. 7. Heat oil in the pot. When the oil temperature is about 50% hot, arrange the meat filling into a round shape and pour it into the oil pot. 8. Fry over medium heat until golden brown on both sides and take out. 9. Heat oil in a pot and add a spoonful of sugar. 10. After frying the sugar color, add 1 star anise, 2 bay leaves and 1 small piece of cinnamon. 11. Pour in an appropriate amount of water, add 1 spoon of light soy sauce, 1 spoon of dark soy sauce, half a spoon of Huadiao wine, 1 spoon of chopped green onion, and cook for a while. 12. Pour the cooked soup into the meatballs. 13. Put water in a steamer and steam for 15 minutes. 14. Blanch rapeseed (broccoli can also be used) and remove. 15. Take out the steamed meatballs, pour the soup back into the pot, add half a bowl of starch water, and cook until thick. 16. Arrange the rapeseed and lion head on the plate, pour the soup on it, and sprinkle with chopped green onion for decoration.
