This dish is the star; learn it and you'll be able to handle any occasion without embarrassment.

Inviting guests, Lion Head is undoubtedly the star. It's a renowned (Huaiyang) delicacy originating from Yangzhou, Jiangsu. Lion Head, also known as Four Happiness Meatballs, is a traditional dish eaten during the New Year to bring good fortune. Even when hosting a grand feast for family and friends, it's a dish that won't embarrass you or diminish your reputation. Let's share the recipe, be sure to save it, you can use it during the New Year, let's enjoy a delicious New Year together!

Red Braised Lion Head

Ingredients

400g Pork Belly (Five-Spiced Meat), Half a Head of Broccoli, 4-6 Walnuts, 1 Egg, Appropriate Amount of Oil, Salt, Ginger Powder, Red Yeast Rice, Starch, Eight-Spice Powder, Sichuan Flower (Star Anise), Cinnamon Powder, Cassia Bark Powder, Pepper Powder

Recipe

1. Prepare all the other materials;

2. Add 1 egg, starch, eight-spice powder, ginger powder, and pepper powder to the meat filling;

3. Mix thoroughly in one direction, then add chopped walnuts;

4. Continuously knead the meat filling by hand;

5. Lightly oil your hands, take out a ball of meat filling, and constantly rotate with your left and right hands to form smooth meat balls;

6. Heat a pot, put in an appropriate amount of meatballs, use chopsticks to create small bubbles, and then put the formed meatballs into it to fry;

7. Fry until golden brown, then remove and put all the meatballs in a bowl;

8. Heat a pot, add a little oil, sauté eight-spice powder, cinnamon, cassia bark, and star anise;

9. After sautéing out the fragrance, add the fried meatballs, along with an appropriate amount of water, (liao jiu - Chinese rice wine), (jiang you - soy sauce), and a few grains of red yeast rice;

10. Bring to a boil, cover and reduce the heat to simmer for 25 minutes;

11. Again, boil water, add a suitable amount of salt and oil, bring to a boil, then add the broccoli and blanch it before removing;

12. In the meatball pot, add a suitable amount of salt and pepper to adjust the seasoning, then quickly thicken the sauce over high heat and turn off the fire;

13. Place the cooked Lion Head in a bowl, arrange the blanched broccoli beside it, and pour the sauce over it;

Small Tips

1. The meat filling is best cut at home, using five-spiced meat with a good ratio of lean and fat pork. First, cut into dicing, when chopping meat, you can add ginger together. Walnuts are added after the initial seasoning, do not chop together, so it tastes a bit crispy and not greasy;

2. Knead the meat filling with your hands to make it firmer, and when forming the meatballs, first oil your hands, then rotate with your left and right hands to make the meatballs round and smooth. Then directly put it into a hot oil pot and fry until the surface is golden brown;

3. First sauté the fragrance of the large spices in the pot, then put the fried meatballs into it, add an appropriate amount of water, (liao jiu - Chinese rice wine), (jiang you - soy sauce), and a few grains of red yeast rice, boil with a large fire, cover and cook for 25 minutes, then use high heat to thicken the sauce;

4. The blanched vegetables can be arbitrarily chosen for plating, blanch them before plating;

Source: Inner Mongolia Life Circle

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