What You Need to Know
Connective tissue collagen hydrolyzes into gelatin at 70-90°C through prolonged heating, while myofibrillar proteins denature to retain moisture. Maillard reactions occur during initial searing (140-165°C) creating flavor compounds like pyrazines and thiazoles.
The braising liquid (typically with Shaoxing wine and ginger) forms a flavor-infused gel matrix that coats the meatballs, while cabbage provides protective insulation and umami-enhancing glutamates.
Key Parameters
Temperature
90°C
85°C - 95°C
Time
2.5 hours
2 hours - 3.5 hours
Equipment
Clay pot or heavy Dutch ovenBamboo steamer (optional pre-stepping)
Steps
- 1.
Yangzhou Lion Head (Jiangsu): Creates contrast between crispy exterior and custard-like interior
The Science
Primary Reaction
Collagen hydrolysis → gelatin