stewed Lion's head
By VicentaLakin
Recipe Recommendations
- pork belly 500 grams
- onion ginger
- water chestnut 100 grams
- salt 5 grams
- yellow wine 5 grams
- chicken powder 3 grams
- starch 50 grams
- slightly spicy
- stewed
- several hours
- ordinary
Steps for stewed Lion's head
1
Wash the pork belly, peel, dice and chop into minced meat.
2
Stir the minced meat in the ratio of one catty of meat to four taels of water, and add a little rice wine, salt, chicken powder, and starch. Put cold water in the casserole and ignite it, while rolling the minced meat into meatballs with your hands and slowly placing it into the pan. Boil over high heat and simmer slowly for two hours. Cover the cabbage leaves to prevent the top and bottom from ripening. Add a little rice wine and salt to stir the mouth before taking out the pan.
3
A pot of clear stewed lion's head is made.stewed Lion's head Make Tips
Water chestnuts are indispensable, otherwise they will lose their taste.