Stewed Chinese cabbage with mushroom and lion head
By NickSchulist
Ingredients: chicken essence,salt,Chinese cabbage,dried mushrooms,eggs,pepper,onion,Jiang,octagonal,sugar,cornflour,soy sauce,oyster sauce,ground meat
Recipe Recommendations
- ground meat appropriate amount
- dried mushrooms appropriate amount
- Chinese cabbage appropriate amount
- eggs appropriate amount
- Jiang appropriate amount
- onion appropriate amount
- cornflour appropriate amount
- octagonal appropriate amount
- soy sauce appropriate amount
- salt appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- oyster sauce appropriate amount
- pepper appropriate amount
Steps for Stewed Chinese cabbage with mushroom and lion head
1
Add an egg to the ground meat and stir vigorously in one direction.
2
Add the minced meat, ginger, onion, salt, sugar, chicken essence, pepper, and cornstarch, and stir well.
3
Add shredded mushrooms.
4
Make into mushroom lion head.
5
Mix the cornflour with water to form a paste, add the lion's head and roll well.
6
Pour oil into the pan and lower the lion's head.
7
Fry until golden brown and remove from the pan.
8
Put the oil in the pan, add ginger, onion, star anise, and stir-fry until fragrant.
9
Add Chinese cabbage and stir-fry the water.
10
Add fuel consumption, soy sauce, salt, and sugar.
11
Add the lion's head and simmer for 25 minutes, add pepper and chicken essence, and serve.Stewed Chinese cabbage with mushroom and lion head Make Tips
It is better to use a mix of fat and lean meat for the filling, with a ratio of 70% lean to 30% fat, and using high-quality meat is preferable. Chinese cabbage tastes better when stewed for a long time.