Chinese Food
Stewed lion's head
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Lion's head is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province, China. There is steamed and stewed lion's head. Compared with braised lion's head, stewed lion's head is less greasy and more light. -
Cooking ingredients
Cooking Steps
Step1:Peel the water chestnut and cut the scallion and ginger.
Step2:Mince the minced pork. Put onion and ginger, water chestnut, starch, egg, salt and pepper in the minced pork.
Step3:Stir it in one direction to make it thick and strong. Otherwise, the meatballs will be loose during the cooking process, which will affect the taste.
Step4:Put some water in the pot and turn on the fire. Wash your hands and take some meat mud (slightly larger than table tennis) and toss it back and forth to finish the shaping.
Step5:Keep the water temperature slightly hot. Slowly put the meatballs into the water. And so on. Turn the torch to skim the foam.
Step6:Put some cabbage leaves in the pot, put the lion's head on it and pour it into the clear chicken soup or clear water and add a thick chicken soup soup treasure. Boil it for an hour.
Step7:My little casserole. Let's make a slow rumble on a small fire
Step8:Out of the po
Cooking tips:It's easy to stick your hands when making lion's head. You can touch your hands with clean water at the right time. A little water can solve the problem of touching your hands. The water temperature is warm when you put it into the pot. A little temperature can do it. Don't put meatballs after boiling water. Otherwise, lion's head is easy to be boiled, scattered and shapeless. There are skills in making delicious dishes.
