How to cook a Chinese cat? - briefly
Cooking a Chinese cat is not recommended as it is illegal and unethical. Instead, consider adopting or fostering a cat in need of a loving home.
How to cook a Chinese cat? - in detail
Cooking a traditional Chinese dish often referred to as "braised lion's head" involves a careful selection of ingredients and meticulous preparation. This dish is a classic from Jiangnan, a region known for its exquisite culinary traditions. The name "lion's head" stems from the appearance of the meatballs, which resemble a lion's mane when cooked. Here's a detailed guide on how to prepare this iconic dish:
To begin, you will need several key ingredients: 500 grams of pork shoulder or belly, 1 tablespoon of Shaoxing wine, 2 tablespoons of light soy sauce, 1 teaspoon of salt, 1/4 teaspoon of white pepper, 2 green onions, 1 piece of ginger (about 3 cm), and 100 grams of bamboo shoots. For the seasoning sauce, you will need 3 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of Shaoxing wine, 1 teaspoon of sugar, 1/4 teaspoon of white pepper, and 1 cup of water.
First, thoroughly wash the pork and cut it into thin slices. Place the pork in a bowl, add Shaoxing wine, light soy sauce, salt, and white pepper. Mix well to ensure that all the ingredients are evenly distributed. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together.
While the pork is marinating, prepare the ginger and green onions by finely chopping them. Set these aside for later use. Once the pork has marinated, remove it from the refrigerator and form it into meatballs approximately 4-5 cm in diameter. Each meatball should weigh around 30 grams.
Next, heat a wok or a large skillet over medium-high heat. Add a small amount of oil to prevent the meatballs from sticking. Carefully place each meatball into the wok and cook until they are golden brown on all sides. This step is crucial as it seals in the flavors and gives the meatballs their characteristic color. Once the meatballs are cooked, remove them from the wok and set aside.
In the same wok, add a little more oil if necessary. Toss in the chopped ginger and green onions, and stir-fry until they become fragrant. This step enhances the overall flavor of the dish by infusing the oil with these aromatics.
Now, add the bamboo shoots to the wok and stir-fry for about 2 minutes. Bamboo shoots are essential in this recipe as they provide a crisp texture that complements the tender meatballs. After cooking the bamboo shoots, return the meatballs to the wok.
To prepare the seasoning sauce, combine the light soy sauce, dark soy sauce, Shaoxing wine, sugar, white pepper, and water in a bowl. Mix well until the sugar is fully dissolved. Pour this seasoning sauce over the meatballs and bamboo shoots in the wok. Stir gently to ensure that the meatballs are evenly coated with the sauce.
Reduce the heat to medium-low, cover the wok, and let the dish simmer for about 20-25 minutes. This slow cooking process allows the flavors to fully develop and ensures that the meatballs are cooked through. Occasionally stir the contents of the wok to prevent them from sticking to the bottom.
Once the meatballs are tender and the sauce has thickened, your "braised lion's head" is ready to be served. This classic Chinese dish pairs beautifully with steamed rice or noodles, providing a harmonious blend of flavors that are sure to delight your palate. Enjoy this culinary journey into the rich traditions of Jiangnan cuisine.