Where is the dish of braised lion head

Everyone has eaten braised lion's head, right? Whether it is a festival or a banquet, this dish will appear. Braised lion's head has a ruddy color and an attractive taste, and everyone likes to eat it. But do you know where braised lion's head is from? Today, the editor will talk about this issue specifically, not only to let everyone know where the braised lion's head is from, but also to write down its specific method to tell everyone.

Where is the dish of braised lion head

1. Braised Lion's Head is a Huaiyang dish

Speaking of braised lion's head, many people think it is a Henan dish. In fact, it is an authentic Huaiyang dish, also called Four Happiness Meatballs. It is one of China's traditional famous dishes and often appears at weddings and funerals in various places. It is an indispensable main dish.

2. Ingredients for making braised lion head

To make braised lion's head, you need 250 grams of pork front leg meat, which should be minced in advance. 50 grams of lotus root, one egg, eight rapeseeds, one piece of ginger, and three scallions. Three tablespoons of soy sauce, one tablespoon of starch, and appropriate amounts of salt and MSG.

3. Steps for making braised lion head

Add minced pork to minced lotus root, minced ginger, eggs, chopped green onions, soy sauce and salt, mix well, and make into balls. Then put them into a pan and fry until the surface is golden brown, remove them and drain the oil. Put them back into the pan and add broth and water, then boil ginger and green onions, put the balls in and cook over low heat for about 15 minutes, then take them out and put them on a plate. Then blanch the choy sum in boiling water and place them around the plate.