Clean up the lion's head
By VicentaLakin
The lion head is a traditional dish in the Yangyang restaurant department in Jiangsu province, China. It's 60% fat and 40% skinny with onions, ginger, eggs and so on, and it's made of fist-sized meatballs that can be evaporated and fatter。
Recipe Recommendations
- pork belly 700 grams
- cabbage 4 tablets
- small rapeseed the 4
- Jiang 2 tablets
- pepper 2 tsp
- salt 2 tsp
- sugar 1 teaspoon
- egg white one
- corn starch 1 tablespoon
- onion foam 2 tsp
- ginger 2 tsp
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Clean up the lion's head
1
Cut the bouquet into pieces and slice it into pieces and then cut it into din, like a pomegranate seed size. Put meat in the freezer before cutting, which is better. After cutting, cut a little bit of a meat pie with a knife, and do not cut it for too long. Just add some stickiness to the meat, which is called fine cutting。
2
A spoonful of salt, a spoonful of sugar, a spoonful of pepper powder, an eggnog, a large spoon of wine, a large spoon of corn starch, two spoons of ginger and two spoons of onion. Ginger moist and onion moisten are best formed with a grinder or cut with a knife。
3
With chopsticks, it's the meat
4
Cut the cabbage and leaves and lay the cabbage on the bottom
5
Put the meat in four groups in the cabbage. Move
6
Put the cabbage on the meatballs, put two gingers on the side of the pot, slowly pouring water. Meat. Maru
7
When the fire opens, it goes to the minimum two hours
8
Pick up the cabbage and leaves with chopsticks
9
Add purified grubs to the boil, and a proper amount of salt and pepper。Clean up the lion's head Make Tips
It's better to be a lion's head with five flowers. If you don't have five flowers, you have to choose at least 50 percent fat, not a scrawl, it's delicious with a knife. Pork is washed and immersed in cold water for two to three hours, with two shifts of water exchanged and then cut, so that the blood water is able to effectively remove the smell of the flesh。