红烧狮子头

About Braised Lion's Head

The braised lion's head is a classic traditional dish in China and is a representative work of Chinese cuisine. Using classic cooking techniques, Hóngshāo Shīzitóu is widely popular in local families and restaurants.

Ingredients

• Pork Stuffing 300g
• Pork Belly 500g
• 5 water chestnuts
• Appropriate amount of cooking oil
• 2 spoons of soy sauce
• 2 spoons of cooking wine
• 3 slices of ginger
• 2 green onions
• Salt as needed

Preparation Steps

1. 1. Wash and cut the braised lion head into pieces, blanch and remove the blood foam and set aside
2. 2. Heat the oil in a pot and sauté the onions, ginger and garlic
3. 3. Add the braised lion's head and fry until the surface is slightly brown
4. 4. Add the pork belly, water chestnuts, ginger slices, green onions and appropriate amount of hot water
5. 5. Bring to a boil, then reduce to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve

Cultural Notes

Braised lion head embodies the culinary essence of Chinese cuisine. Chinese food culture has a long history in China. People are very particular about the selection of ingredients and the control of heat. Braised lion head is the epitome of this ingenuity.