Braised Beef Lion's Head

Name: Braised Beef Lion's Head
Prep time: 30 min
Cook time: 1 h 20 min
Total time: 1 h 50 min
Ingredients: 500 g Beef (washed, tendons removed, minced into paste); 50 g Wet cornstarch; 0.5 g Monosodium glutamate; 100 g Steamed rice cake, cut into rice-grain-sized cubes; 1000 g Soybean oil (actual use 75 g); 8 Baby bok choy hearts; 20 g Soy sauce (10 g for meat patties + 10 g for steaming); 10 g Dried shrimp, rehydrated and minced; 25 g Pine mushrooms, rehydrated, washed, stems removed, and diced; 1 g Sesame oil; 100 g Eggs (2 eggs); 50 g Flour; 0.5 g Chili powder; 2 g Fine salt (1.5 g for patties + 2 g for stir-frying choy sum); 100 ml Beef stock, for steaming

Korean-style lion's head meatballs: ground beef blended with steamed rice cake and matsutake mushrooms, fried and steamed, then finished with sauce. Golden in color with tender meat resembling a lion's head.

1h 50m

Easy

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Ingredients

Beef (washed, tendons removed, minced into paste) 500 g

Wet cornstarch 50 g

Monosodium glutamate 0.5 g

Steamed rice cake, cut into rice-grain-sized cubes 100 g

Soybean oil (actual use 75 g) 1000 g

Baby bok choy hearts 8

Soy sauce (10 g for meat patties + 10 g for steaming) 20 g

Dried shrimp, rehydrated and minced 10 g

Pine mushrooms, rehydrated, washed, stems removed, and diced 25 g

Sesame oil 1 g

Eggs (2 eggs) 100 g

Flour 50 g

Chili powder 0.5 g

Fine salt (1.5 g for patties + 2 g for stir-frying choy sum) 2 g

Beef stock, for steaming 100 ml

Instructions

Prepare the Filling

First, wash the beef, remove the tendons, and mince it into a fine paste. Cut the steamed rice cake into rice-grain-sized cubes. Rehydrate the pine mushrooms, wash them, remove the stems, and dice them small. Mince the rehydrated dried shrimp as well. Set everything aside.

Form the Patties

In a ceramic bowl, combine the minced beef, steamed rice cake cubes, diced pine mushrooms, and minced dried shrimp. Crack in 2 eggs (100 g), then add 25 g wet cornstarch, 50 g flour, 1.5 g salt, and 10 g soy sauce. Stir thoroughly until evenly mixed, then shape the mixture into 4 flat, round patties.

Deep-Fry

Heat the soybean oil in a wok. When the oil reaches about 80% hot, gently lower in the beef patties and fry until both sides are golden brown. Remove the patties, place them in a deep bowl, and pour off the used frying oil.

Steam

Pour 100 ml beef stock into the bowl with the fried patties, add the remaining 10 g soy sauce, and steam over a bamboo steamer for 1 hour.

Sauce and Finish

Heat a wok with a little soybean oil and a pinch of fine salt, blanch the baby bok choy hearts until just cooked, and arrange them on a serving plate. Place the steamed patties on top of the choy sum. Strain the steaming liquid into a clay pot, bring it to a boil, stir in the monosodium glutamate and the remaining 25 g wet cornstarch to thicken into a rich sauce, pour the sauce over the patties, drizzle with sesame oil, and sprinkle with chili powder. Serve immediately.