Clear soup lion head
Ingredients: salt,chives,zucchini,eggs,soy sauce,Jiang,starch,edible oil,cooked pork tripe
Recipe Recommendations
- salty and fresh
- fried
- an hour
- senior
Steps for Clear soup lion head
1
Prepare all ingredients and wash them for use.
2
Slice the zucchini and boil in the water for 10 minutes.
3
Remove and cool, then chop into mud.
4
Squeeze the zucchini mud with your hands, pour it into a bowl containing the meat paste, and add starch, eggs and chopped chives and ginger. Add salt, soy sauce, and chicken essence to taste.
5
Use chopsticks to stir evenly in one direction.
6
Pour a certain amount of cooking oil into the pan and heat it. Wash your hands, grab a portion of meat paste with your hands, squeeze out a round meatball, and put it in the pan and fry it.
7
Fry the surface of the lion's head until a deep golden yellow color and fish it out.
8
Soak the cabbage in light salt water for 10 minutes, then wash and remove.
9
Cut into sections for later use.
10
Pour a small amount of new cooking oil into the pan and heat it, add green onions and ginger and saute until fragrant, add the prepared lion's head and pork belly and stir fry.
11
Stir fry for a minute, add appropriate amount of water to the pan, and cover the ingredients.
12
After the water boils, pour in the cabbage, about 1 minute, add a small amount of salt and chicken essence, and then turn off the heat.