[個湯仲好飲] 清湯獅子頭 Braised " Lion's Head " Pork Ball

我細個好怕食呢一個餸。
因為啲豬肉好酥，個肉丸又大，食落又乾柴柴。
到我大個諗返轉頭......
應該係我第一次食嘅時候，個廚師煮得非常之差，
於是就以後唔想食啦🤣
而家就梗係冇呢個問題啦！食得非常之開心添😁
清湯獅子頭 Braised " Lion's Head " Pork Ball
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#清湯獅子頭 #泰山自煮 #tarzancooks
#免治豬肉 #淮揚菜 #傳統菜式 #晚餐 #馬蹄 #京蔥 #湯
#mincedpork #shanghainese #classicchinesecuisine #dinner #soup #lionheadporkball

[@user-ep2zc3ek7n]

好鍾意睇你嘅煮食過程， 你好有心機，同埋最尾試食嗰一part，見到你次次都非常享受， 我覺得呢個先至係食嘢嘅至高境界😊😊

[@billyshum]

抵讚👍又學多樣新嘢😊

[@yukjochea4880]

Look so good and make my mouth watering.🤤🤤 I will try to make the Lion's Head Pork Ball. Thanks Tarzan for sharing another wonderful recipe.😍🥰👍

[@rinoachan6852]

多謝你嘅食譜，坊間多數都油炸，唔啱長者食。呢個真係正！

[@markshen3280]

I love Chinese “Lion-Head” . It has lots of soup and Chinese long cabbages and it’s a very satisfying meal all by itself. 😋😋😋😋😋😋😋👍👍👍👍👍👍👍👏🏻👏🏻👏🏻👏🏻👏🏻

[@chingkitho8787]

多謝你呢段片

[@chrisgohker]

睇到都肚餓

[@wananpan6258]

睇到都留口水！

[@chiupingho969]

我一直最喜歡清燉獅子頭，不過已許久沒有做了，真係好好味。

[@amychan8601]

正😋😋

[@fatcatfatcat8433]

❤❤

[@evontan618]

Hi lovely Tarzan. This is my favourite dish. Hope u could provide the recipe in English too. Tqvm! 🤗

[@markshen3280]

Tai San, you could also add in some white pepper powder into your minced pork to make it more fragrant 👍👍👍👍👍👍😘😘😘😘😘

[@user-ep2zc3ek7n]

勁鍾意食獅子頭, 由細到大屋企整得非常好食, 記得阿媽係買嚿豬肉返嚟自己剁嘅，唔係用碎豬肉， 可惜依家阿媽老咗已經唔記得咗點整，所以好多年都冇再食

[@klaralei3769]

幸好師承先母廚藝，家人仍然享用此揚州名菜❤

[@markshen3280]

It’s much better to pan fry the minced pork balls first. That is what I would do. But it’s up to your preference 🥰🥰🥰🥰😘😘😘

[@waterink]

稱讚你，好棒，有字幕😍

[@waterink]

原來濾網叫筲箕，學到了

[@user-ds9by6hn9w]

呢個正

[@user-ds9by6hn9w]

再大舊D仲正成舊隊😂😂😂

[@sleepless5131]

雞湯可以介紹邊一隻嗎？坊間雞湯其實係咪味精湯呢？因為味精敏感……..

[@markshen3280]

Tai San, you have the option to add diced onions 🧅 into your Lion Head pork balls 😋😋😋😋It’s more fragrant that way after you had pan fried the pork balls 👍🏻👍🏻👍🏻👍🏻👍🏻😋😋😋😋😋😋

[@tarzancooks]

Onion is good idea but need to the leek cause it kinda overlaps ingredients-wise. Pan fried is more fragrant but it also dries up the outer skin too

[@yeelingchoi8170]

欣賞你全程用手制作,不帶手套不用工具去攪肉👍

[@tarzancooks]

你係讚定係彈？🤣我分唔到🤣🙏🏻

[@yeelingchoi8170]

@@tarzancooks 當然是讚👍

[@ahfung9773]

會唔會教我哋整埋紅燒獅子頭啊？

[@powaileung2159]

請問冇馬蹄可以用咩代替？

[@tarzancooks]

可以唔落嘅

[@klaralei3769]

可以不放的，秘訣係只要手工刴肉，仔細攪撻，就可製成了

[@amylau1188]

請問唔落馬蹄可以嗎 ？

[@tarzancooks]

可以

[@christineliu9835]

How much is the pork ? Any recipe ?

[@tarzancooks]

In the description

[@kwokconnie4641]

太長氣了。

[@pyhon3345]

冇鑄鐵煲, 可以用乜嘢煲煮？

[@klaralei3769]

我家用瓦煲，完成製作整鍋上桌

[@wolfsing1015]

泰山你好 我好鐘意你個獅子頭 整得獅子頭一定推介紅燒❤ 我屋企係江蘇人 每年都會整兩三次獅子頭 我地有個做法都推介你下次試❤ 豬肉要肥啲 剩梅頭唔夠 我地通常會加多啲肥肉 所以多數用一半五花一半梅頭 薑會切啲好細既薑粒 大慨同粒保濟丸差唔多大 咁樣食落去會無咁漏，跟住仲會落蛋 唔會落粉因為落粉出黎好膠 跟住落嚟重點黎就係我地打到起膠後一定要拎落鑊炸 大火炸到佢深啡色定左形之後拎出黎攤凍 我屋企人通常一次會炸成百粒 攤凍後分袋入住放冰格可以放兩星期都得 攤凍左要食之後就黃芽白粉絲係底再加正常調味料炆 炆到熟大火收一收汁就食得 將私伙傳統江蘇食譜推介俾你 希望你都試下我個版本❤

[@klaralei3769]

跟我家揚州同一做法

[@user-ep2zc3ek7n]

好鍾意睇你嘅煮食過程， 你好有心機，同埋最尾試食嗰一part，見到你次次都非常享受， 我覺得呢個先至係食嘢嘅至高境界😊😊