Wednesday, 24 July 2013

红烧狮子头 ~ Stew meatballs with white cabbage


 
红烧狮子头,北方又称四喜丸子,先炸后炖,一道浓郁大菜。中国逢年过节常吃的一道菜,是取其吉祥之意。这是一道淮扬名菜,有肥有瘦的肉红润油亮,配上翠绿青菜掩映,鲜艳的色彩加上扑鼻的香味,光看就引动食欲,醇香味浓的肉块与汁液,是令人无法抵挡的顶级美味。狮子头要柔软好吃,肉最好自己剁,另一个重点是在容器上,要细火慢炖,以砂锅为最佳。

材料:
猪肉碎 250g
虾肉 100g (剁碎)
马蹄 80g (去皮,切碎)
洋葱 1 (切碎)
鸡蛋 1
姜末 1tbsp
蒜末 1tbsp
白菜 600g (切大块)

姜片和青葱 适量

 
调味料 :
盐,酱青,胡椒粉,绍兴酒

 
做法 :
1. 把猪肉碎,虾肉,加入适量盐,酱青和胡椒粉腌半小时。

2. 然后再加入马蹄碎,洋葱碎,鸡蛋,姜末和蒜末混合,故顺时搅拌均匀至有粘性,然后捏成4-5粒大肉丸(也可做成小肉丸子)。

3. 起油锅,把肉丸放入油锅炸至金黄色捞起,放在吸油纸吸干油,待用。

4. 另取一个锅,放入姜片,青葱段在锅底,放入切片的白菜,最后放上肉丸,注入水盖到肉丸,加入酱青,盐和绍兴酒用中火焖煮1个小时即可。

 
 
 



 

Ingredients :
Minced pork 250g
Prawn paste 100g
Water chestnut 80g ( diced small )
Onion 1pc ( diced small )
Egg 1
Minced ginger 1tbsp
Minced garlic  1tbsp
White cabbage 600g ( cut into chunks )

Some sliced ginger and spring onion

 

Seasoning :
Salt , soy sauce , pepper and shaoxing wine

 
Method :
1. Marinade minced pork , prawn paste with salt , soy sauce and pepper for 30 minutes .

2. Add in water chestnut , onion , egg minced ginger and minced garlic . Stir in one direction until sticky .Shape into 4 ~ 5 pieces meatballs ( can make it small meatballs ).

3. Heat oil , deep fry the meatballs until golden brown . Set aside .

4. In another pot , add in sliced ginger and spring onion and follow by white cabbage and meatballs . Pour enough water to cover the meatballs , add in soy sauce , salt and shaoxing wine .Stew the meatballs for 1 hour .