Stewed lion head

Stewed lion head

Introduction:

"Stewed lion head is a classic soup of Huaiyang cuisine. The raw material is pork with seven thin and three fat, with yellow rice wine, onion and ginger mixed with stuffing, stewed in casserole for two hours. It's light and delicious. It's crisp, soft and tender. It's not only a good dish for old people and children, but also a good soup for relatives and friends. "

Production steps:

Step 1: wash pork, peel, dice and chop into minced meat.

Step 2: stir the minced meat according to the proportion of one kilogram of meat and four taels of water, add a little yellow rice wine, salt, chicken powder and starch. Put cold water in the casserole to ignite. At the same time, turn the minced meat into balls by hand and put it into the casserole slowly. Turn high heat to low heat and simmer for two hours. Cover cabbage leaves to prevent growth and ripening. Add a little yellow rice wine and salt to adjust the mouth before leaving the pot.

Step 3: a pot of stewed lion head is made.

Materials required:

Pork: 500g

Onion and ginger: 25g each

Water chestnut: 100g

Salt: 5g

Yellow rice wine: 5g

Chicken powder: 3 G

Starch: 50g

Note: water chestnut is essential, otherwise it will have no taste.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: slightly spicy