stewed Lion's head
Lion's head is one of Yangzhou's famous dishes,"Lion's head", which means "big chop meat" in Yangzhou's dialect, and "big meatballs" or "Sixi meatballs" in northern dialect. Steamed lion's head tastes fat but not greasy, and has beautiful color. It suits the appetite of young "carnivores"!
Recipe Recommendations
- meat appropriate amount
- shrimp appropriate amount
- lotus root appropriate amount
- carrots appropriate amount
- eggs appropriate amount
- soy sauce appropriate amount
- spiced powder appropriate amount
- cooking wine appropriate amount
- salt appropriate amount
- onion appropriate amount
- Jiang appropriate amount
- sesame oil appropriate amount
Steps for stewed Lion's head
1
Add the meat filling to all seasonings.
2
Stir well and add water to beat hard.
3
Add shrimp, lotus root and shredded carrot.
4
Continue beating and add starch.
5
Divide the beaten meat paste into portions and knead it with your hands.
6
Put water in the pan, add spring onion slices, ginger slices and star anise to boil.
7
Then knead the big meatballs that were kneaded into the garden again and put them into the pan.
8
Bring to a boil over high heat and turn to low heat to simmer for 30 minutes, add the chopped carrot slices.
9
After simmer for a while, remove the meatballs and carrot slices and set aside.
10
Remove the green onions, ginger and star anise from the remaining soup.
11
Bring to a boil and add water starch.
12
Add chicken essence sesame oil to the soup and pour it on the meatballs.