Braised Lion's Head Meatballs (A Renowned Huaiyang Dish Fit for State Banquets)
- Ingredient Selection & Preparation: Select skinless, firm pork belly. Slice it first, then chop it into pieces the size of pomegranate seeds-using a combination of fine slicing and coarse chopping to ensure a distinct, chunky texture.
- Seasoning & Kneading: Mix in a little salt and white pepper. Gradually add scallion-ginger water while continuously kneading and slapping the meat mixture in a clockwise direction until it becomes springy and cohesive. Finally, mix in starch and finely chopped water chestnuts.
- Preparing the Braising Broth: Heat oil in a wok and sauté scallions, ginger, star anise, and cinnamon bark until fragrant. Add Shaoxing wine, salt, sugar, white pepper, and dark soy sauce (for color). Bring to a boil, then pour the mixture into a clay pot.
- Frying to Set Shape: Heat oil to medium-high (approx. 180°C/350°F). Shape the meat mixture into large meatballs and fry until the surface is golden and the shape is set; remove and transfer to the clay pot.
- Slow Simmering & Sauce Reduction: Bring the clay pot to a boil, then reduce heat to low and simmer for 100 minutes. Remove the meatballs. Thicken the remaining broth with a starch slurry and pour it over the meatballs to serve.
Huaiyang Pagoda Pork
- Pre-treatment: Select a piece of pork belly with a balanced ratio of fat to lean meat. Sear the skin over an open flame to remove hair and gamey odors, then scrub clean in warm water.
- Braising to Set Shape: Simmer the pork block in a special house-made braising liquid for 20 minutes. Remove and place in the freezer to firm up.
- Precision Slicing: Slice the chilled pork block along the edge into a continuous, thin strip (approx. 2mm thick) without cutting all the way through the bottom; when unfolded, it should resemble a peony flower.
- Seasoning & Molding: Evenly coat the layers of the sliced meat with scallion-ginger aromatics and the special house-made sauce, then press it firmly into a custom mold.
- Prolonged Steaming: Steam slowly for 2 hours. Once unmolded, the dish reveals an exquisite, layered pagoda shape.
