Steamed lion's head
By VicentaLakin
Recipe Recommendations
- pork belly 320 grams
- water chestnut of 4
- scallion a
- Jiang a small piece
- qingshui 3 tablespoons
- water starch a tablespoon
- chives three
- salt 1/2 tsp of
- sugar 1/2 tsp of
- sesame oil 1 tablespoon
- soy sauce 1 tsp
- oyster sauce 1 tablespoon
- white pepper 1 tsp
- corn starch 2 tablespoons
- salty and fresh
- steamed
- ten minutes
- simple
Steps for Steamed lion's head
1
Chop the pork into minced meat, chop the green onion, water chestnut and ginger into minced meat and set aside
2
Put the meat paste, water chestnut, green onion, and raw ginger into a bowl, and add all the ingredients except water starch and water
3
Add water in portions and beat the meat filling in one direction with chopsticks
4
Divide the meat filling into two portions and beat it repeatedly with your hands to tighten the meat filling
5
After dipping your hands in water, take about 70 grams of meat paste, alternate your hands repeatedly to form a ball, and drain it into a plate
6
Put into a steamer and steam for 10 minutes over high heat
7
Pour the steamed soup from the plate into a bowl, add the water starch, re-add the pan and cook until thick, pour on the steamed lion's head, and sprinkle with a little shredded chives on the surfaceSteamed lion's head Make Tips
1. Choose meat with three fat and seven lean parts or four fat and six lean parts for a tender and smooth taste.
2. If it is not made specifically for children, the meat does not need to be chopped too badly, and the taste will be better.
3. The recipe has been slightly modified for the dishes I learned from round pig pig. I feel healthier without MSG.
2. If it is not made specifically for children, the meat does not need to be chopped too badly, and the taste will be better.
3. The recipe has been slightly modified for the dishes I learned from round pig pig. I feel healthier without MSG.