Chinese Food
Stewed lion's head
(89603 views)
I've always wanted to make stew. I think it's more light and healthy. No frying. Stewed lion's head is a traditional famous dish of Han nationality in Jiangsu Province. The taste is soft, fat but not greasy, nutritious and popular. The main points of stewing lion's head are as follows: first, pork streaky pork with three fat and seven thin parts; second, slicing and chopping; third, beating the meat vigorously rather than stirring it vigorously; fourth, stewing it slowly with a small fire; fifth, using bone soup or chicken soup; sixth, covering it with cabbage leaves or baby vegetables to make it evenly heated in the soup.
Cooking ingredients
Cooking Steps
Step1:Cut the pork into shreds, then into large grains. Then cut it roughly with a knife. Mix in the chopped ginger, green onion, horseshoe, mushroom (I only add one. In order to increase the flavor, I'm afraid it will affect the appearance of the lion's head). Add white pepper, cooking wine, salt, egg, water lake powder. Mix wel
Step2:Grab it by hand and beat it repeatedly (scoop it up and then throw it into the basin with great effort. Never stir it up
Step3:Take a proper portion of the meat filling. Use your hands to make a big ball. Turn your hands alternately for dozens of times to make the skin of the ball complete. The inside of the meat ball is relatively soft. The outside is relatively compact and complete. Do everything in tur
Step4:Add cold soup in the pot (the amount should cover all meatballs). Put the meatballs into the water gently. If the meatballs in the water are not scattered, it means that the lion's head has been successful for more than half.
Step5:Keep the heat low. Skim off the froth. Add some cooking wine. Then cover and simmer for about two hours. It's better to cover it with baby cabbage leaves or cabbage leaves. It can make lion's head stay in the soup all the time. It won't float up. This way, the heat is even. I don't use vegetable leaves. I need to open it in the middle. Let the meatballs rotate a littl
Step6:The lion's head is ripe. You'll see it floating up. In this way, the stewed lion's head is ready. It's delicious inside. It's ready to melt in the mouth. It's suitable for the old and the young.
Step7:When eating, take a soup cup, put in a lion's head, pour in a proper amount of soup, and throw in two cabbage hearts.
Step8:Finished produc
Cooking tips:1. To make a delicious lion's head, the meat should be 3 fat and 7 thin, and it should be diced instead of minced into meat paste; 2. The meat stuffing should be beaten vigorously, instead of being stirred with chopsticks as usual for making dumpling stuffing; 3. The starch added must not be too much, otherwise the taste is not good; 4. The meatball is relatively soft as a whole. It's bigger and easier to disperse than the meatball made of ordinary meat stuffing, so it needs to be quickly shaped. Stewed Use cold water to set the shape. The action should be light. Don't break the balls. 5. The soup for stewing the balls is very important. It's better to use high soup and chicken soup. It's really not. Just make a clear soup to stew. And it's slow stew. There are skills in making delicious dishes.
