stewed Lion's head
By LonProhaska
Lion Head is a traditional dish in Huaiyang cuisine in Yangzhou and other places in China, Jiangsu Province. It has been widely rumored for more than 100 years that it has the characteristics of snow-white color, tender meat quality, fragrant and mellow taste, and suitable for all seasons. Lion's head is made of 60% fat meat and 40% lean meat with onions, ginger, eggs and other ingredients and chopped into meat paste to make fist-sized meatballs. It can be steamed or braised, fat but not greasy. Yangzhou Lion Head has three cooking methods: stewed, steamed and braised.
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Steps for stewed Lion's head
1
Prepare the ingredients.
2
Chop mushrooms, water chestnuts and carrots.
3
Shred shallots and sliced ginger, add boiling water and soak for 10 minutes to form onion and ginger water.
4
Chop the skinless pork hind legs into fillings.
5
Add egg salt, monosodium glutamate, sesame oil, pepper powder, cooking wine and stir well.
6
Add onion and ginger water in one direction and stir until strong, add starch and stir well.
7
Add mushrooms, water chestnuts and carrots and stir well.
8
Make the mixed meat paste into large meatballs.
9
Add chicken soup to the pan.
10
Add the lion's head and bring to a boil.
11
Reduce heat and simmer for 1 hour.
12
Blanch in rapeseed, add MSG salt and season.stewed Lion's head Make Tips
When beating the meat filling, stir in one direction, and the meatballs should be poured into the pan with cold water so that they will not easily disperse.