Huaiyang Lion's Head Meatballs

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

Cooking Steps

1. 1. Cut the pork belly into small pieces, add cooking wine and ginger slices, blanch in cold water pot to remove foam, remove and drain
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it to 70% heat.
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
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve.
6. 6. Remove from the pot and plate

Cultural Tips

Jiangsu cuisine is one of the eight major cuisines in China, represented by Nanjing cuisine and Yangzhou cuisine. Su Cuisine is very particular about every dish and the preparation is extremely meticulous. Lion head, braised pork, and squid are all classic representatives of Jiangsu cuisine. Lion Head is a well-known name in Jiangsu. It is a must-have dish for festivals and family gatherings, and is also the epitome of Jiangsu cuisine food culture.