Braised Lion's Head Meatballs
红烧狮子头
Large,tender meatballs with vegetables braised in savory sauce,a Jiangsu specialty. An elegant dish featuring oversized pork balls enriched with lotus root and vegetables in rich gravy.
Servings
3-4 people
Prep Time
20 minutes
Cook Time
30 minutes
Spice Level
Not Spicy
Ingredients
Instructions
Cut lotus root,carrot,king oyster mushrooms,ginger and green onions into fine pieces respectively,put in a bowl and set aside.
Chop pork belly into ground meat,then put in the bowl.
Add one egg,1 small spoon white pepper powder,1 large tablespoon starch,chopped ginger and green onions,appropriate amount of salt to the ground meat,stir in one direction until elastic.
Add the chopped carrot,king oyster mushrooms and lotus root to the mixed ground meat,stir evenly in the same direction.
Pick up a small portion of ground meat with hands and beat it,repeat repeatedly to make it elastic,then use hands to roll the elastic ground meat into 4 large round balls.
Add appropriate amount of oil to the pan,when oil is 60% hot,add the rolled large round meatballs,fry until surface is golden brown then remove the meatballs.
Keep appropriate amount of base oil in the pan,add chopped green onions,bay leaves,star anise,ginger slices and stir-fry.
Add appropriate amount of oyster sauce and light soy sauce,stir-fry evenly then add appropriate amount of water.
Bring to a boil,add appropriate amount of salt and chicken bouillon,then add the fried meatballs,cook for about 20 minutes.
After cooking,remove the meatballs,thicken the remaining soup with water starch,bring to a boil on high heat,pour over the meatballs then serve.
- Normal Four Happiness Meatballs should include water chestnuts,but if you can't buy them,you can use lotus root as a substitute,which is equally delicious.
- When mixing the meat filling,be sure to stir in the same direction.
- The prepared meat filling should be beaten to make it elastic,which will make it taste better when eaten.