上海红烧狮子头

Shanghai braised lion head

Shànghǎi Hóngshāo Shīzitóu

热菜 | Shanghai Cuisine

上海菜, 本帮菜, 经典, 家常菜

Ingredients

• 500 g pork belly
• 5 water chestnuts
• 1 egg
• 200 g vegetables
• 15 g ginger
• 20 g green onions
• cooking wine 20 ml
• light soy sauce 30 ml
• dark soy sauce 15 ml
• 20 g rock sugar
• Appropriate amount of salt
• Starch 15 g

Instructions

1. Separate the fat and lean pork belly, first cut into fine dices and then chop a few times (do not chop too much)
2. Peel and chop the water chestnuts into dices, mince the ginger and green onion
3. Add the diced water chestnuts, minced ginger, minced green onions, eggs, cooking wine, light soy sauce, and starch to the diced meat and stir well
4. Divide the meat filling into 4 equal parts and form into large meatballs
5. Put oil in the pot and fry the lion's head until the surface is set
6. Spread green vegetable leaves on the bottom of the casserole and add the lion's head
7. Add broth, light soy sauce, dark soy sauce, and rock sugar
8. Bring to a boil and simmer over low heat for 1.5 hours