Which city in my country did braised lion's head originate from? How to eat the frozen lion's head bought from the supermarket?

There are many varieties of braised lion's head, including stewed crab meat lion's head, river clam braised lion's head, and wind-fried chicken braised lion's head, which are very enjoyable to eat. It has been popular for more than 100 years, with the characteristics of snow-white color, tender meat, mellow fragrance, and suitable for all seasons. Which city in my country did the braised lion's head originate from? Let's find out together!

Contents of this article

1. Which city in my country did the braised lion head dish originate from?

2. How to eat the quick-frozen lion head bought from the supermarket

3. How to make lion head at home

Which city in my country did the Braised Lion's Head originate from?

Braised Lion's Head originated in Yangzhou, Jiangsu, my country. Braised Lion's Head is also called Four Joy Meatballs, a famous Huaiyang dish. The meat with fat and lean meat is matched with water chestnuts, mushrooms and other ingredients to make meatballs, which are then fried and boiled. After it comes out of the pot, the aroma is fragrant and super delicious.

The meat filling for lion's head must be hand-cut, not minced by machine. The meatballs made from hand-cut meat filling will be very soft and melt-in-the-mouth after stewing. If it is minced by machine, a lot of meat and fascia will be connected together, which will greatly reduce the taste of the dish.

The pork belly can be frozen in the refrigerator for about two hours. It will be much easier to cut when the meat is not so solid. First cut into slices, then cut into strips, and then into cubes.

Try not to flip the meatballs back and forth while frying, otherwise the meatballs will break.

How to eat the frozen lion's head bought from the supermarket

It can be stewed, steamed or braised. Lion's head is made of 60% fat and 40% lean meat, plus onions, ginger, eggs and other ingredients, chopped into meat paste, and made into fist-sized meatballs. It can be steamed, braised or stewed. Lion's head is a traditional dish in Huaiyang cuisine, and its preparation began in the Sui Dynasty.

The varieties of lion head include braised crab meat lion head, river clam braised lion head, and wind-fried chicken braised lion head. The ingredients for making lion head include pork belly, water chestnuts, green vegetables, eggs, starch, onions, and ginger.

Lion's head was originally called sunflower chopped meat. It is crispy, delicious, mellow and fresh, with a soft and smooth texture. In addition to Yangzhou, Lion's head is also available in Yifeng, Jiangxi.

The lion head from Yifeng, Jiangxi, has been popular for more than 100 years. It has the characteristics of snow-white color, tender meat, mellow fragrance and is suitable for all seasons.

How to make lion head

Heat oil in a pan, fry the kneaded meatballs until golden brown, then turn off the heat. Boil water in another casserole, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, rock sugar, scallion, ginger and other ingredients and bring to a boil. Finally, put the fried meatballs into the pot and boil again, then turn to low heat and simmer for about 4 hours, and the delicious braised lion head is ready.

Prepare ingredients: pork belly, eggs, salt, rock sugar, onion, ginger, light soy sauce, dark soy sauce, oyster sauce, water starch, cooking wine, and vegetable oil.

1. Wash the pork belly, peel it and cut it into cubes. Chop it appropriately. Cut the scallion leaves into chopped green onions, cut the scallion whites into sections, and mince the ginger for later use.

2. Mix the chopped pork belly with green onion, ginger, cooking wine, eggs and water starch and stir in one direction to make a sticky meat filling.

3. Stir the meat filling and shape it into meatballs of appropriate size. Heat oil in a pan, put the meatballs in and fry over medium-low heat until golden brown, then turn off the heat.

4. Boil water in another casserole, add light soy sauce, dark soy sauce, oyster sauce, cooking wine, salt, rock sugar, scallion segments and ginger slices and bring to a boil.

5. When the soup in the pot stops boiling, put the meatballs into the casserole and boil again over medium heat. After boiling, turn to low heat and simmer for about 4 hours. A delicious braised lion head is ready.