Clean up the lion's head
By VicentaLakin
The Qingcheng Lion Head is a traditional dish in the Chinese restaurant such as Yangzhou, Jiangsu Province. Wen fire, little stove, slow stew. The soup slowly pounces on the top of the pot, and the scent comes in, and it's covered in the nose. They are soft, fat and nutritious. A red burn or a sauerkraut, a platinum population。
Recipe Recommendations
- pork belly 200g
- water chestnut 50g
- pork bone 250g
- Chinese cabbage 4 pieces
- Shanghai green the 2
- salt 5g
- starch 3g
- sugar 3g
- pepper 3g
- cooking wine 3ml
- salty and fresh
- cook
- several hours
- ordinary
Steps for Clean up the lion's head
1
Bone washes the water and then re-places it in the pot for 1.5 hours。2
First slice the meat, then cut the strips, and then cut it into tiny meat。3
And then I cut myself up with a few blades, adding to the stickyness of the meat。4
The meat is mixed in salt, sugar, wine, white peppers, and in the same direction。5
Add starch and shredded tatters, and the lion's head will be mixed。6
Bones pull out half the soup。7
Put the cabbage on the bottom of the pot, then take a piece of lion's head, fall a few times between the two hands, fold it into meatballs, put it on the cabbage, and cover it with the lion's head。8
The soup is almost empty of the lion's head. It's boiled in flames and boiled for 1.5 hours。9
In the end, Shanghai blues were burned, boiled cabbage, salted and white peppers were made to the table。Clean up the lion's head Make Tips
Meatballs are generally not whole meat, and are usually accompanied by a variety of supplements, such as luminous, luminous, wintery, so that they are not greasy and tender. 2. The soup will be clear only if it is cooked slowly with a fire. 3. It is important to have high soup, preferably chicken soup。