Yangzhou Pork Balls 扬州狮子头

菜系：苏菜

Style of cooking: Jiangsu Cuisine

口味：鲜香

Flavor: fresh and fragrant

特色：

Characteristics:

扬州狮子头为传统淮扬菜，品种繁多，可红烧、清炖、油炸等。成品的扬州狮子头松软多汁，鲜嫩可口，肉圆入口即化，汤味醇厚鲜美，可谓百吃不厌。上桌前，会用碧绿的菜心覆盖其上，狮子头的颜色与嫩绿色彩交相辉映，惹人垂涎。

There are many varieties of Yanghzou pork balls and they are a traditional Huaiyang cuisine. They can be braised in soy sauce, boiled in clear soup or fired etc. Finished Yangzhou pork balls are mellow, juicy, fresh, tender and tasty. These meatballs melt in the mouth. The soup is mellow, rich and tasty. One may well say that the dish is worth tasting a hundred times. Before serving, the dish will be covered with green flowering cabbage. The color of pork balls and the light green of the flowering cabbage complement each other with radiance and beauty, making people lick their lips.

原料：

Ingredients:

五花肉（去皮）6两，前胛肉瘦肉3两，荸荠4-5个，小葱一把，老姜一块，料酒半两，味精或鸡精4克，盐15克，淀粉一茶匙，胡椒粉少许，油菜芯4个，高汤两小碗

300g of streaky pork (remove the skin), 150g of lean meat off the front shoulder blade, 4-5 chufas, several green onion, a piece of old ginger, 25g of cooking wine, 4g of MSG or chicken powder, 15g of salt, a teaspoon of starch, a little ground pepper, 4 flowering cabbages and two small bowls of pre-prepared soup.

制作方法：

Cooking Method:

1．将猪肉洗净，将五花肉和瘦肉切成粒，用刀用力将肉粒剁1分钟，中间注意将肉粒翻转2-3次。荸荠去皮切成碎末待用。

1. Clean the pork; dice the streaky pork and the lean meat. Chop the diced meat strongly for 1 minute. During this process, remember to turn over the diced meat 2-3 times. Remove the skin of the chufas and chop them into pieces as stand-by.

2．葱切成花，姜拍碎，放入碗中，加入3克左右的精盐和小半碗水，用擀面杖碾压直至葱姜汁液全部透出。用滤网将葱姜渣子滤除。

2. Chop the green onion and smash the ginger into pieces. Put them in the bowl and add about 3g of refined salt and less than a half bowl of water. Grind the green onion and the ginger with a rolling pin till their juices have oozed out. Filter out the residues of green onion and ginger with a filter screen.

3．将肉米放入小锅，放入荸荠末、淀粉、料酒、胡椒粉和三分之一的葱姜水，先用筷子搅匀，之后沿顺时针方向由慢而快地搅拌，加入三分之一葱姜水，再次搅拌一下，待水干后，下入其余的葱姜水并放入精盐，搅匀。用手抓起部分肉米，用力在锅内反复摔打2分钟，直至肉米上劲。

3. Put the meat and rice in a small pot, and then add the minced chufas, starch, cooking wine, ground pepper and one-third of the green onion and ginger juice. Then stir well with chopsticks before stirring the mixture clockwise and speeding up the stirring. Add one-third green onion and ginger juice and stir again. Continue until the water is dried up, pour in the rest of the green onion and ginger juice and add the refined salt and stir well. Pick up some meat and rice with hand, and beat it repeatedly and strongly in the pot for 2 minutes until the meat and rice are dense.

4．将炒锅放到火上，放入生油4茶匙，用小火加热至5成热。

4. Put the pan on the fire, add in 4 teaspoons of unboiled oil and heat with a slow fire until the oil is half heated.

5．将肉米分为三份，用手心蘸水，将肉米团成三个肉团，下入油锅，四面煎至发白，用笊篱捞出，放入一个有盖子的炖盅，放入高汤，撇去浮油。上锅用中小火蒸3个小时。

5. Divide the meat and rice into three. Moisten palms and roll the meat and rice into 3 meat balls and fry in the pot until the surface becomes white; fish them out with a wicker strainer then add them to a pot with cover, add the pre-prepared soup and skim the oil slick. Steam them in a steamer over a gentle heat for 3 hours.

6．待肉圆酥后，撇去浮油，下入油菜芯，再蒸一分钟，调味，加入胡椒粉和味精即可上桌。

6. After the meatballs are crisp, skim the oil slick and add the flowering cabbage. Steam them for one minute, and then season them with ground pepper and MSG.