Chinese Lion’s Head Meatball Recipe
Lion head, or braised meatballs, is a dish of large pork meatballs and vegetables cooked in huaiyang cuisine in eastern China. There are two varieties: white (or plain), and red (cooked with soy sauce). Common varieties are usually stewed or steamed with kale. Red varieties can be stewed with cabbage, or cooked with bamboo shoots and tofu derivatives. Fatty mince is more likely to provide a better texture. The name "lion head" comes from the shape of a meatball, which is said to be particularly similar to the head of a Chinese lion guardian. The recipe is very simple like, there isn't any particular difficulties.
How to Cook Lion's Head Meatball
Prepare the main ingredients, wash the pak-choi, we chopped the meat instead of buying the ground pork
Add onion, ginger, bbq sauce, then add water starch
Make them into balls one by one and put them into a plate coated with a thin layer of oil. (put a layer of oil on the bottom of the plate to prevent the meatballs from sticking to the bottom)
Heat up the oil in the wok, and fry the meatballs until they are cooked
Take out the deep-fried balls. When the oil in the pot continues to heat up to 80%, re-fry the balls for about 30 seconds until the surface turns golden. Remove and control the oil
Pour out the oil in the pot, add the right amount of water, bring to a boil next into the meatballs, stir in 1/2 teaspoon of salt and white pepper, light soy sauce, cook until the flavor kicks in, until the remaining right amount of soup stir in a little chicken essence, then use starch to thicken, finally pour in a little oil
When cooking meatballs, another pot boil appropriate amount of water, stir in 1.5 teaspoon of salt and a little cooking oil
Put the meatballs in the middle of the dish with the vegetables. Pour the remaining sauce on.