Yangzhou Lion Head
By VicentaLakin
Recipe Recommendations
- lean meat 500G
- fat 500G
- Chinese cabbage
- onion appropriate amount
- eggs a
- Jiang appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- cornflour appropriate amount
- slightly spicy
- stewed
- several hours
- simple
Steps for Yangzhou Lion Head
1
500g of fat and lean meat each
2
Boil onions and ginger into water for later use
3
Cut the fat meat and lean meat into the size of soybeans, add salt, chicken essence, an egg, a little cornflour, and stir well with green onion and ginger water. Take 250g of minced meat, dip it in cornflour water and beat it hard.
4
Put two slices of Chinese cabbage at the bottom of the pot (to prevent the lion's head from sticking to the bottom of the pot), add water, gently put the beaten lion's head into the pot, add a little salt and onion and ginger, and slowly stew.
5
After more than 4 hours of slow stewing over low heat, the Yangzhou lion head was made. Carefully place the lion head into another container and filter the soup.
6
Yangzhou Lion Head Stewed Tender Gourd Soup
7
Lion's head that melts at the entrance