braised lion head

By PriceEmard

braised lion head
Ingredients: soy sauce,salt,green vegetables,water chestnut,pork,eggs,water starch,MSG,pepper,cooking wine,green onion,ginger,ham

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Steps for braised lion head

  • 1
    Cut pork, water chestnut, and steamed sea rice into small particles, and cut ham and winter bamboo shoots into rectangular slices.
  • 2
    Put the meat paste into a basin, add water chestnut, sea rice, egg, salt, pepper, cooking wine, water starch, and mix well
  • 3
    Squeeze the mixed ingredients into four equal large meatballs, and add 70% hot.
  • 4
    Fry in oil until the surface turns pale yellow and remove it
  • 5
    Put the meatballs into a large casserole, add ginger and onion, cooking wine, soy sauce, sugar color, and 1000 grams of water
  • 6
    After boiling, skimp off the floating foam of the noodle soup and simmer over low heat for 1 hour
  • 7
    Add vegetable oil and cook until 50% hot. Add cabbage, winter bamboo shoots and ham and saute slightly
  • 8
    Decant the soup of the stewed meatballs and bring to a boil, add pepper powder, MSG, add water to the starch to thicken, remove from the pan and pour into the casserole holding the meatballs.

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