stewed Lion's head

Recipe Recommendations

• pork 500g
• pakchoi 200g
• pepper appropriate amount
• chicken powder appropriate amount
• ginger appropriate amount
• salt appropriate amount
• sugar appropriate amount
• MSG appropriate amount
• starch appropriate amount

• salty and fresh
• stewed
• an hour
• ordinary

Steps for stewed Lion's head

1

Ingredients: 500g of pork.

2

Excipients: 200g of Chinese cabbage.

3

Seasoning: pepper powder, chicken powder, minced ginger, salt, sugar, monosodium glutamate, starch.

4

Chop the pork into stuffing.

5

Add pepper powder, chicken powder, shredded ginger, salt, and sugar to taste, and add starch.

6

Depending on the moisture content of the meat paste, add a small amount of water and mix well.

7

Then the filling must be beaten repeatedly to remove the air from the filling. Group into 4 "lion heads" green bodies.

8

Add clear water to the pan, and when it is cooked to about 90° C, add the green "lion head".

9

After boiling, simmer over low heat for about 1 hour. (I use an electric pressure cooker, which can be done automatically by pressing the meat button).

10

After simmering, add appropriate amount of salt and monosodium glutamate to the soup to taste.

11

Add the washed cabbage and bring to a boil.

12

Pour in the "lion's head", place the cooked cabbage on top, and pour in the soup.

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