Stewed Chinese cabbage and lion's head
By DaronCarroll
Ingredients: water chestnut,pork,cabbage leaves
Recipe Recommendations
- pork 400 grams
- cabbage leaves 4 tablets
- water chestnut 50 grams
Steps for Stewed Chinese cabbage and lion's head
1
Wash the pork, cut it into meat paste, place it into a basin, add a little water and stir, add cooking wine, water starch and continue to stir, and finally add salt and stir well.2
Wash the water chestnuts, peel the skin, wash them, cut them into small dices, place them in the meat filling, and stir well. Make the meat filling into 4 large meatballs.3
Wash the cabbage leaves, blanch them with boiling water until soft, let cool, spread flat, add the meatballs one by one, and wrap for later use.4
Pour the oil into the pan, heat it to 60% heat, add the spring onion segments and ginger slices, stir-fry until fragrant, pour it into a casserole to the bottom, spread the meatballs on top, add water, cook wine over high heat and turn to low heat, simmer for 1 hour, add salt, chicken essence, and sprinkle with sesame oil