"Stewed Lion's Head" is a well-known traditional and famous Yangzhou dish that dates from the Sui Dynasty. Its shape is unique and shaped like the head of a lion. Cooking methods can be braised and steamed, but the stewed is famous for its tender and fat freshness, and is one of the "three" famous dishes in Yangzhou.
Stewed Lion's Head (Zhougong homesickness): It is a famous dish of Huaiyang cuisine. It uses pork rib meat, soup head, yellow sprout leaves, Shaoxing wine, shrimp seeds, wet starch, egg white, etc. to make meatballs stewed. It is rich in protein and fat, as well as a variety of minerals and vitamins. The lion's head is fat, tender, delicious and appetizing. It is deeply loved by the people of Chuzhou and is a must-have dish in folk banquets. During the founding ceremony of the People's Republic of China in 1949, it was included in the state banquet and has become famous since then. Zhou Enlai particularly loved this dish during his lifetime, which often aroused homesickness, so he was also known as the Duke of Zhou homesickness.
The taste is soft, fat but not greasy, and rich in nutrients. Lion's head is one of the most popular Yangzhou dishes.
Stewed Lion's Head: This dish is fat but not greasy, original and original, and the soup is clear and fresh.
stewed Lion's head
Recipe Recommendations
- pork belly 500 grams
- starch 10 grams
- water 200 grams
- onion 20 grams
- Jiang 10 grams
- cooking wine 15 grams
- salt 10 grams
- pepper 3 grams
- MSG 3 grams
- salty and fresh
- stewed
- several hours
- senior
Steps for stewed Lion's head
1
Wash the pork belly first.
2
Cut it into slices first, then shred and then dice. Finally chop it up with a knife.
3
Cut green onions and ginger into powder.
4
Put the meat filling, green onions, and shredded ginger together.
5
Slowly add water and stir evenly in one direction.
6
Add salt, pepper, cooking wine, monosodium glutamate, and water starch.
7
Grasp evenly with your hands.
8
Make the meat into large meatballs.
9
Put cold water into the pan, turn to medium heat and add lion's head, salt, cooking wine, and monosodium glutamate.
10
The fire boiled.
11
Cover with cabbage leaves and simmer over low heat. (If there is no cabbage, you can cover it.)
12
1 hour and 30 minutes.
13
Wash the rapeseed, soak it with hot water, place it in a casserole and cook.
14
Remove from the pot and place into a bowl and serve.stewed Lion's head Make Tips
Stir the minced meat vigorously and do not taste too salty; put the lion's head into the pan with cold water and keep the heat low when stewing.