Huaiyang Lion's Head Meatballs

About Huaiyang Lion's Head Meatballs - Jiangsu Cuisine

Jiangsu cuisine has a long history, and lion head is one of its representative dishes. It has a light and sweet taste and is finely made. It is good at stewing, boiling, simmering and steaming, which fully reflects the cooking wisdom of Jiangsu cuisine.

Ingredients

• Pork belly 500g
• 5 water chestnuts
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Instructions

1. 1. Chop the pork belly into small pieces, add cooking wine and ginger slices to a pot of cold water and blanch the blood to remove the foam, remove and drain
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
3. 3. Add pork belly and stir-fry quickly over high heat until it changes color.
4. 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
6. 6. Remove from the pan and serve on a plate

Cultural Notes

Jiangsu cuisine is one of the eight major cuisines in China, represented by Nanjing cuisine and Yangzhou cuisine. Jiangsu cuisine pays great attention to each dish and its preparation is extremely meticulous. Lion's head, braised pork in boiling water, and squid are all classic representatives of Jiangsu cuisine. Lion head is a household name in Jiangsu. It is a must-have dish at festivals and family gatherings, and is also the epitome of Jiangsu cuisine’s food culture.