Where is the dish of braised lion head? How to make braised lion head

Braised lion's head is a classic dish for festivals or banquets in many regions of China, and many people like to eat it. But where did this dish originate from and what place is it from? If you don't know, you can follow me to find out, and I will also write down the method of braised lion's head and share it with you.

Where is the dish of braised lion head? How to make braised lion head

1. Where is the Braised Lion's Head dish from?

Braised lion is a southern dish and a famous Henan dish. It originated in Yangzhou, Jiangsu, and is also called big cut meat. It first appeared in the ancient Sui Dynasty and has a history of hundreds of years.

2. Ingredients for Braised Lion's Head

When making braised lion's head, you need to prepare 200 grams of fat, 300 grams of lean meat, 50 grams of mushrooms, an appropriate amount of dried shrimps, and appropriate amounts of onions, ginger, table salt, cooking wine, light soy sauce, eggs and other ingredients.

3. Steps for cooking braised lion head

Cut the lean meat into small cubes, chop the fat, soak the dried shrimps and mushrooms until soft, cut them all into small pieces, then put them together, add cooking wine, table salt and chopped onion and ginger, mix them together well, then add eggs and starch, stir vigorously in one direction, and after stirring, make them into large meatballs of similar size, fry them in a pan until the surface is golden brown, take them out, put them on a plate, then thicken the old soup with starch, and pour it directly on the meatballs, and a fragrant braised lion head is ready.