Steamed lion head

Steamed lion head

Introduction:

"Lion's head is a traditional dish, also called meatballs. There are many ways to do it, such as fried, boiled, sweet and sour, steamed."

Production steps:

Step 1: raw materials: 500 grams of streaky pork (fat 6, thin 4), ginger, half a piece, 2 green onions, a small bowl of glutinous rice

Step 2: soak glutinous rice in advance for 3 hours

Step 3: cut the fat and thin meat separately, cut the fat into pomegranate size, and cut the thin into rice shape

Step 4: cut ginger and green onion

Step 5: mix the chopped meat with onion and ginger

Step 6: add wine, salt and chicken essence, mix well in one direction

Step 7: drain the glutinous rice

Step 8: to mix the meat into the required size of the ball, right and left hand beat a few times to make it tight

Step 9: wrap the lion's head with glutinous rice

Step 10: heat the steamer for 2 minutes and then turn it down for 2 hours

Step 11: Sprinkle with scallion and medlar

Materials required:

Pork: 500g (fat 6, lean 4)

Glutinous rice: a small bowl

Salt: right amount

Cooking wine: 2 teaspoons

Jiang: small half

Chicken essence: a little

Scallion: 2

Note: the meat should be cut by hand, the ratio of fat to lean is 6:4, the steaming time should be long, otherwise the taste will not melt in the mouth

Production difficulty: ordinary

Process: steaming

Production time: several hours

Taste: salty and fresh