Cangzhou "Lion's Head" Meatballs

Cangzhou "Lion's Head" Meatballs

　　Lion's head meatballs are a type of large Chinese meatball. The dish "Iron Lion's Head" gets its name because the home of the legendary doctor Hua Lixi (Xi Le Le) was in Cangzhou, Hebei, and the Iron Lion of Cangzhou is a local landmark — hence the name "Iron Lion's Head" for the meatball. These meatballs are notable for their large size, crispy exterior, and tender interior. There’s also a version called "Red Braised Lion’s Head" with various cooking methods. There’s also the "Dragon Eye Lion’s Head" and the steamed Lion’s Head. In some places, it’s called "Four-Joy Meatballs." The cooking method is basically the same.

　　Ingredients: 300g of lean and fatty pork, cilantro, carrot, scallions, ginger, salt, cooking wine, soy sauce, starch

　　Process: Mince the pork, add salt, wine, soy sauce (you can also add some water chestnut or wood ear mushroom powder), and mix well with chopsticks. Chop the cilantro into sections, shred the carrot, and mince the scallions and ginger.

　　Heat oil in a pan until 70% hot. Wet your hands with dry starch, form the meat mixture into balls, and place them carefully into the pan. Brown the meatballs, then remove and drain the oil. Set aside.

　　Place the meatballs in a container, add clear broth and a bit of salt and MSG, then steam. Bring to a boil over high heat, then reduce to low heat and steam for about 30 minutes. Place the meatballs in the center of a plate. Pour the broth into a pan, add minced scallions and ginger, cilantro sections, and shredded carrots. Bring to a boil, thicken the sauce, and pour it over the meatballs.