Exclusive Braised Lion's Head

Name: Exclusive Braised Lion's Head
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Hot Dishes

Oversized pork meatballs braise gently until each one turns cloud-soft, glazed in a rich soy-red sauce. The classic lion's head delivers that magic texture: firm enough to hold, tender enough to yield at a touch.

1 hrNewEasy Hot Dishes Simmer Original

Instructions

1
Peel and wash the horse hooves, set aside.
2
Chop the horse hooves into pieces.
3
Mince or chop the pork belly and set aside.
4
Add an appropriate amount of oyster sauce, salt, light soy sauce, and dark soy sauce.
5
Add crushed water chestnuts.
6
Add corn starch and eggs.
7
Beat and stir evenly until it reaches a thick consistency.
8
Add an appropriate amount of peanut oil and mix well to lock in the moisture.
9
Pinch some minced meat and roll it into a ball.
10
Heat oil in a pot and add the lion's head meatballs.
11
I fried the lion's head meatballs over high heat until they turned golden and firm, then I took them out.
12
Wash the scallions and cut them finely.
13
Heat oil in a pan and add the green onions, stir-frying until fragrant.
14
Add an appropriate amount of water.
15
Add an appropriate amount of dark soy sauce and light soy sauce.
16
Put in the fried lion's head.
17
Bring to a boil over high heat, then reduce to medium-low heat and simmer for about 20 minutes.
18
After the lion's head meatballs are simmered until flavorful, thicken the sauce with an appropriate amount of starch water.
19
Finished product.
20
Finished product.
21
Finished product.