Stewed lion head

Stewed lion head

Introduction:

Production steps:

Step 1: cut the pork into small pieces and chop into minced meat. Mix with salt, soy sauce, pepper and cornmeal.

Step 2: pour the chopped carrot, lotus root and ginger into the minced meat, add the cornflour, and stir all the ingredients in the same direction.

Step 3: put half of the water in the casserole (2 / 3 of the meatballs), add two pieces of ginger, and when it's about to boil, knead the meat stuffing into a big meatball and put it in the casserole. Simmer for about 25 minutes over medium heat. Then pick up the meatballs.

Step 4: put the washed small sugar vegetables into the broth (add some salt and oil) and blanch them. Pick them up and put them in a big bowl. Then put the meatballs on the dish and pour a little broth on it.

Materials required:

Pork: 150g

Carrots: a small year

Lotus root: 150

Xiaotangcai: 9

Ginger: 3 tablets

Note: if you don't pay attention to the effect of putting the dish, you will eat better if you change the small pond vegetables into Chinese cabbage.

Production difficulty: ordinary

Technology: stewing

Production time: three quarters of an hour

Taste: salty and fresh