作者：美食作家王刚

哈喽大家好，我是王刚。本期视频我为大家分享一道家常菜【清炖狮子头】

【清炖狮子头】所需食材如下

详细步骤如下

食材处理及准备

【1】首先我们准备五花肉1条，然后切掉容易分层的下五花（肚皮附近），切下来的五花肉更容易分层，更适合制作肉臊子或者肉馅。

【2】清炖狮子头最好选择不脱层的上五花肉 ，上五花肉的位置靠近里脊肉，购买的时候可以让摊主精准开刀。

【3】取下五花肉之后清洗干净，然后切下猪皮备用，猪皮的皮毛处理干净之后可以用于炖汤，嫌麻烦的同学可以忽略。

【4】切下猪皮之后整坨肉的重量是500克，肥瘦比例为6:4，不喜欢肥肉可以减少。

【5】 然后把五花肉的肥瘦分层切开，把肥肉片切成小条，其中把肥肉切成黄豆大小的颗粒，切的时候可以采用斩切的方式，这样更容易操作并提高效率。

【6】 瘦肉切成绿豆大小的颗粒，其中需要注意瘦肉必须顺着筋膜先切成小条，然后再斩（切）成小颗粒，这样可以保证瘦肉的筋膜切口一致。

【7】 同学们切记不能直接乱剁，必须切成小条然后斩切成规整的小颗粒，这样可以保持肥瘦肉粒大小、筋膜方向一致，同时也能让狮子头的口感更统一，五花肉切好之后下一步开始准备辅料。

【8】 准备生姜1小块拍散剁碎备用，准备小葱几根切碎备用。

【9】 然后在盆中加入食用盐9克，加入胡椒粉少许（约1克）。

【10】 加入清汤150克分多次加入，加清汤打肉的目的是使其更加的软嫩，没有清汤也可以用清水代替。

【11】水分吸收完成之后加入鸡蛋清1个搅拌均匀，最后加入淀粉40克分多次加入，加入淀粉之后需要将五花肉摔打上劲 。

【12】没有经过摔打的肉粒无法起团成型，摔打的目的是让瘦肉粒产生胶质，这样狮子头下锅炖煮的时候才容易成团不散，以下是经过充分摔打之后的效果 。

【13】最后准备适量的马蹄切成颗粒放入盆中（约100克），再准备生姜1小块切成姜片备用，下一步开始炖狮子头。

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开始制作

【1】 将处理干净的猪皮和生姜下锅，待清汤烧开之后再次将猪肉拌匀，最后再团成80克左右的丸子下锅。

【2】 狮子头下锅之后全程都需要保持小火，大火容易将狮子头冲散影响卖相。

【3】 狮子头下锅小火受热之后会逐步浮起来，待全部浮起来之后再用大白菜将其完全盖住，这样的目的是吸取白菜中的鲜甜味，同时也可以减少炖煮的时候水分蒸发。

【4】然后锅中加入适量的盐调汤的底味，最后保持小火炖两个半小时即可。

【5】 两个半小时之后取下白菜，捞出狮子头装碗即可上菜。

【6】 一道非常美味的清炖狮子头就制作完成。

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技术总结

第一

家庭制作只需要半斤五花肉即可，半斤肉大约出菜4颗狮子头，每颗狮子头约80克左右。

第二

如果不喜欢太油腻，可以把肥瘦比例调制为肥4瘦6，传统比例为肥6瘦4，肥瘦比例不能用重量来计算，需要用体积算。

第三

狮子头必须炖2个小时以上，才能有软嫩肉质松散，肥而不腻的效果。

阅读更多禽蛋肉类精彩内容，可前往什么值得买查看

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