27 April 2008

Lion's Head

This is what I've done up for lunch today.

Lion's Head (红烧狮子头)

It's a fairly simple dish to prepare, but absolutely enjoyable. The trick in getting tasty Lion's Head is to use meat with fats. Lean meat does not work well with this dish.

Lion's Head (红烧狮子头)


370g minced pork
25g spring onion, chopped
110g water chestnut, chopped (about 5-6 water chestnuts)
2 cloves garlic, minced

Seasoning A
1 tbsp rice wine
1 & 1/2 tbsp light soy sauce
1 & 1/2 tbsp cornflour
1 egg, lightly beaten
dash of pepper

Seasoning B
1/2 tbsp rice wine
1/2 tbsp dark soy sauce (suggest to reduce to 1 tsp)
1 tbsp light soy sauce
1/2 tbsp sugar
1 cup water

1. Mix minced pork, spring onion and water chestnut with seasoning A. Leave it for half an hour to season.
2. Form the minced pork mixture into large meatballs (I made about 8). Fry in oil till golden brown. Dish out and set aside.
3. Remove excess oil from the wok and left about 2 tbsp of oil. Fry the garlic till fragrant. Add seasoning B into the wok and bring to a boil.
4. Add in the meatballs and simmer for a few minutes. Thicken the sauce with cornstarch before serving.

Traditionally, Lion's Head is cooked and served with vegetables like Peking cabbage. If you wish to add that, add the vegetables to simmer after step 3.

Mood: full

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