A must-try New Year recipe Chinese traditional Lions Head Meatball – Chuántǒng shīzi tóu ròu wán is meaty and served as your celebration dish.
Things to know about Chuántǒng Shīzi Tóu Ròu Wán Recipe
It is a large and meaty Chinese Traditional Lions Head Meatball from Jiangsu Province – Chuántǒng shīzi tóu ròu wán. The name comes from its appearance because of its shape, which resembles the head of a lion. It is usually prepared for the New Year celebration in a traditional Chinese household, but you may enjoy the dish any time of the year.
It originates from Huaiyang Cuisine, a popular cuisine in Eastern China, particularly in Jiangsu Province. The ingredient that made the dish special is black vinegar or Zhenjiang vinegar, sweet with a bit of spice from the chili pepper.
Lions Head Meatball has two popular versions. One is plain served with napa cabbage, and the other is “red-cooked,” which is braised using soy sauce. Also, some versions may include a large amount of fat, around 50%. The version that you will learn today is the red-cooked and meaty dish.
Meaty Chinese Traditional Lions Head Meatball from Jiangsu Province. Authentic Recipe of Chuántǒng Shīzi Tóu Ròu Wán.
— General Atributes of This Recipe:
— ADAPT THE SERVINGS OR PORTIONS BY ENTERING YOUR DESIRED VALUE —
- 450 grams (15.87 oz) Ground (Minced) Pork Fatty
- 1 slice Fresh Ginger Root Minced
- 1 pc Scallion Minced
- 1 pc Egg Large
- 3 tbsp Breadcrumbs Plain
- 1 tbsp Chinese Cooking Wine – Shaoxing Wine – Shaosing Wine
- 1 tbsp Light Soy Sauce
- 1 tbsp Oyster Sauce
- ½ tsp Ground White Pepper Powder
- ¼ tsp Chinese Five Spice
- 1½ tsp Cornstarch
- ¼ cup Water
- 100 grams (3.53 oz) Water Chestnut Canned
- Vegetable Oil For frying
- 1 tbsp Vegetable Oil
- 1 pc Fresh Ginger Root Small sliced
- 2 pcs Scallion
- 10 grams (0.35 oz) White Sugar – Regular Sugar – Granulated Sugar
- 1 tbsp Sake or Shaoxing Wine
- 1½ tbsp Light Soy Sauce
- ¼ tsp Dark Soy Sauce
- 1 tbsp Oyster Sauce
- 1½ cup Water
- 1 tsp Cornstarch
- ¼ tsp Sesame Oil
- 1 pc Bok Choy Optional
- Prepare and make sure to properly measure all ingredients ahead of time.
- It is good if you can find fatty ground pork. The ratio of 70:30 meat to fat is good, but 80:20 is also acceptable for the dish.
- Use a large mixing bowl and transfer the ground pork.
- Put all together ginger, scallion, breadcrumbs, egg, cornstarch, five-spice powder, white pepper, Shaoxing wine, light soy sauce, oyster sauce, and water.
- Blend all ingredients well for 10 minutes until they become paste in texture.
- Crush the water chestnut using the side of the knife and mince. Add it to the mixture and continuously mix everything for another 5 minutes. It is good to use a rubber spatula to scrape the side of the bowl.
- Preheat (350 degrees F or 175 degrees C) to the small pot and put enough vegetable oil to submerge the meatballs.
- Put some oil on your palm, divide the meatball into 8 to 9 pieces, and make a round shape.
- Put each meatball carefully into the heated oil and fry for 2 minutes per batch or until golden brown.
- Remove the par-cooked meatballs and set them aside.
- Using a wok, preheat it on low fire. Put the ginger and white parts of the scallion and pan fry it for 1 minute.
- Add some sugar and cook until it dissolves.
- Put the wine, light soy sauce, dark soy sauce, oyster sauce, and water, then stir everything and bring it to a boil.
- Afterward, add the meatball to the boiling sauce and simmer for about 12 to 15 minutes over a low fire.
- Flip each meatball halfway to ensure that everything is equally cooked.
- Take out the meatball and arrange it on a serving plate.
- Pour the cornstarch slurry into your sauce mixture and stir until thickened.
- Using sesame oil, stir the green part of the scallion until wilted.
- Put the sauce over your meatballs and serve while hot.
— Specific Atributes of This Recipe:
Cooking tip for making Chuántǒng Shīzi Tóu Ròu Wán
- Make sure to deep fry the meatballs properly to retain their round shape and not fall apart.
- Do not attempt to add more chestnut water or breadcrumbs.
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