stewed Lion's head

Recipe Recommendations

• pork 150 grams
• carrots A short period
• lotus root 150
• Xiaotangcai 9 pieces
• Jiang 3 tablets

• salty and fresh
• stewed
• three-quarters of an hour
• ordinary

Steps for stewed Lion's head

1

Cut the pork into small pieces and chop it into minced meat. Add salt, soy sauce, pepper, and cornstarch and mix well.

2

Pour the chopped carrot kernels, lotus root minced, and minced ginger into the minced meat, add cornflour and stir all the ingredients evenly in the same direction.

3

Put half of the water in the casserole (two-thirds of the meatballs), add two slices of ginger, when it is ready to boil, knead the meat filling into a large meatball and place it in the pot, and simmer over medium high heat for about 25 minutes. Then pick up the meatballs.

4

Put the washed sugar vegetables into the broth (add some salt and oil), blanch them, pick them up, and place them in a large bowl. Then place the meatballs on the dish, drizzle with a little broth and serve.

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