stewed Lion's head
By BrandynBlock
Ingredients: chicken essence,salt,red dates,green vegetables,winter bamboo shoots,mushrooms,fungus,pork,cooking wine,soy sauce,starch,sugar,ginger,qingshui,white pepper
Recipe Recommendations
- pork 500g
- starch 10g
- winter bamboo shoots appropriate amount
- mushrooms appropriate amount
- fungus appropriate amount
- red dates appropriate amount
- ginger appropriate amount
- green vegetables appropriate amount
- cooking wine appropriate amount
- soy sauce appropriate amount
- white pepper appropriate amount
- salt appropriate amount
- chicken essence a little
- sugar appropriate amount
- qingshui appropriate amount
Steps for stewed Lion's head
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1. Squeeze ginger juice, about 3g, set aside. Slice winter bamboo shoots and mushrooms for later use. After soaking the fungus, divide it into small pieces for later use. 2, chop the meat into powder (it is recommended not to buy ready-made ground meat, because the taste is completely different), add cooking wine, light soy sauce, sugar, salt, white pepper and a small amount of freshly squeezed ginger juice and stir clockwise. Adjust the taste according to personal preferences. 2. After mixing well, add appropriate amount of water and continue to stir. Add water little by little until the meat absorbs water. You can add more. 3. Add starch and stir clockwise. 4. Squeeze the mixed minced meat into meat balls. One catty of pork can make about 6-7 lion heads. Personal preference can be larger or smaller. 5. Prepare a casserole and spread green vegetable leaves on the bottom of the pot (it can also be large-leafed vegetables such as baby cabbage or Chinese cabbage)
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6. Add cold water. Put the lion's head in, spread a layer of vegetable leaves on top, add red dates, winter bamboo shoots, mushrooms, ham, and fungus
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7. Bring to a boil over high heat, skim off the foam after boiling, turn to low heat, and stew for 2-3 hours
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8. Before serving, remove the vegetable leaves that are covered and covered (the vegetable leaves will turn yellow after boiling for a long time). You can also add some fresh vegetable leaves, cook for a few minutes, and start the pot. This way, the vegetable leaves will serve as a foil. The color will be very nice.stewed Lion's head Make Tips
Super wordy 1. In Chinese meals, the amount of seasoning is not as standard as Western and can be adjusted according to one's taste, so there is no fixed amount. 2. The amount of meat is also based on one's preference. If you like fat meat, you can add more fat meat, but whole lean meat will be too wood.3. A little trick to make the lion's head taste tender and smooth. When mixing the meat filling, you can mix as much water as possible and add 4 a little. I don't recommend using MSG. Just add a little chicken essence when mixing the meat filling, or you don't have to add it. Winter bamboo shoots, mushrooms. Fungus, ham. They are all fresh ingredients, so there is no need to add these condiments that are not good for your body,