Yangzhou lion head food table recipe-Chinese Food-best chinese food recipes-cooking food

Yangzhou lion head food table

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Lion's head is one of the most famous dishes in Huaiyang cuisine. It tastes soft and tastes instant. Today, we invited Gao Xiaosheng, the executive chef of Chinese food in Guihua building of Shangri La Hotel in Pudong, Shanghai, to make a lion's head. We choose the five kinds of meat that are fat, four thin and six thin. It tastes like abalone juice. It's braised in a small fire. It's tender and fresh.

Cooking ingredients

green vegetables:200g

crystal sugar:moderate amount

8:8

Cooking Steps

Step1:Cut the fat meat, mince the lean meat, dice the abalone, cut the ginger and scallio

Step2:Abalone diced. Ginger powder, onion powder, salt, sugar, soy sauce, white pepper powder, aquatic powder and cooking wine. Add in the meat mud. Beat in 3 eggs. Beat with gluten

Step3:First dip your hands in the water powder. Knead the meat mud into balls. 60 to 70 grams each

Step4:Put the lion's head in boiling water, blanch it and set it in shape. Take it out in five or six minutes

Step5:Pour the soup into the casserole. Then add the sugar. Pour in the soy sauce, oyster sauce and vinegar. Boil slightly

Step6:Put the lion's head in the casserole. Boil it in high heat. Simmer it in low heat for 4 hours. A tender and fresh Yangzhou lion's head is ready.