stewed Lion's head
By AlexaWiza
Ingredients: salt,wolfberry,cabbage,lotus root,pork belly,sesame oil,white pepper
Recipe Recommendations
- pork belly appropriate amount
- lotus root appropriate amount
- cabbage appropriate amount
- wolfberry appropriate amount
- salt appropriate amount
- white pepper appropriate amount
- sesame oil appropriate amount
Steps for stewed Lion's head
1
Peel the pork belly and chop it, and chop it with a knife into a filling the size of rice grains.
2
Peel the lotus root and cut it into small dices; soak the Chinese wolfberry, beat the green onions and ginger into juice; wash the cabbage and rapeseed for later use.
3
Add chopped lotus root to the meat filling, add salt, cooking wine, and pepper and mix well.
4
Add onion and ginger water and stir well, then gradually add clear water and stir in the same direction until strong.
5
Spread a layer of cabbage on the bottom of the casserole, make the mixed meat into large meatballs and place them.
6
Add enough water, add a little salt and cooking wine, and cover the meatballs with Chinese cabbage.
7
After boiling over high heat, turn to low heat and simmer for 1.5 hours, add wolfberry and simmer for another 5 minutes, add rapeseed hearts before taking out of the pan.
8
Light and refreshing, fragrant, smooth, soft and tender.