Steamed lion's head
By VicentaLakin
Recipe Recommendations
- minced meat 300 grams
- Green onion, shredded ginger a little
- water chestnut a little
- eggs one
- soy sauce a little
- cooking wine a little
- water starch
- salt a little
- sugar a little
- chicken essence a little
Steps for Steamed lion's head
1
Material drawings. (Pork belly, lotus root, onion, ginger) Water chestnut, eggs (forgot to take pictures).
2
Cut water chestnuts into diced pieces, add eggs, salt, soy sauce, cooking wine, white sugar, chicken essence, chopped onions and ginger, and stir well in the same direction.
3
Slowly add starch water, stirring in the same direction while adding, continue stirring for about 5 minutes after adding.
4
Make them into meatballs the size of table tennis balls in turn. Put it into a lightly oiled plate, sprinkle with some chopped pepper, slightly space it in the middle, and steam in a boiling water pot for about 10 minutes. (Don't dump the original soup out of the pot, sprinkle with chopped green onion and serve)
5
Looking at the final finished product, although the sizes are a little different, I still feel quite beautiful. Haha (praise yourself).