Chinese Food
Stewed lion's head
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Lion's head is one of the traditional dishes of Han nationality in Huaiyang cuisine. It is white in color and tender in flesh. There are two ways to cook lion's head. One is to stew and the other is braised in brown sauce. The taste of the two different cooking methods is the same. The traditional lion's head is a meatball made by cutting the fat and thin 6-4 streaky meat into small cubes and mincing it into minced meat. Because I prefer to eat lean meat, I changed it to fat and thin 1-3. The stewed lion's head is tender and delicious.
Cooking ingredients
Cooking Steps
Step1:Wash cabbage and cut off the white part of the stem. Use it when stewing lion's head. Green leaves are spread on the surface of lion's head. After peeling, grind the ginger into mashed ginger with a grinder. Peel the horseshoe and cut it into small dices.
Step2:I choose the proportion of fat and thin 1-3 for minced pork. I can choose the minced pork with streaky pork according to my preference. I like to eat the meat with thin point and chop the meat into minced pork. Mix ginger, sake, sea salt, white pepper, corn starch and horseshoe into minced meat.
Step3:The ingredients and minced meat should be mixed in a circle by hand in the same direction until the minced meat is thick, then the meat should be picked up and then dropped. Repeat this step 56 times. The stewed lion's head tastes more compact and juicy.
Step4:Take a proper amount of minced meat and make it into meat balls. The size depends on your preference.
Step5:Put cabbage stalks on the bottom of the pot.
Step6:Put the round meat on the cabbage stem.
Step7:Put cabbage leaves on the meat balls. This will heat the lion's head evenly.
Step8:Start the heat up for 10 minutes. Let the lion head heat up first. If you use a common stew or casserole, you can steam the lion's head for 10 minutes first.
Step9:Heat for 10 minutes, then add some water. The water is no more than the lion's head.
Step10:Start the stewing mode. The stewing time is 1 hour and 30 minutes. If you use a casserole, simmer for 2 hours.
Step11:After stewing the lion's head, you can add a few medlar and a little salt to taste it.
Step12:The stewed lion's head soup with cabbage as the raw material is very delicious. It's also very fresh without salt.
Step13:Finished product.
Step14:Finished product.
Step15:Finished product.
Step16:Finished product.
Cooking tips:The meatballs must be heated and steamed for 10 minutes before setting. If they are stewed directly in water, the meatballs are likely to spread. When stewing in a casserole, pay attention to the evaporation of water. If the water evaporates quickly in the middle, add a small amount of water. The amount of water must be less than the lion's head. There are skills in making delicious dishes.
