Stewed lion head

Stewed lion head

Introduction:

"Shizitou" is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province, China. It has been widely spread for more than 100 years, with the characteristics of snow-white color, fresh and tender meat, delicate fragrance and mellow taste, suitable for all seasons. Lion's head is made of 60% fat meat and 40% lean meat, chopped into meat paste with onion, ginger, eggs and other ingredients, and made into fist sized meatballs. It can be steamed or braised, fat but not greasy. There are three cooking methods of Yangzhou lion head: stewing, steaming and braised in brown sauce. "

Production steps:

Step 1: prepare the main material.

Step 2: Chop mushrooms, water chestnuts and carrots.

Step 3: slice the scallion and ginger, add boiling water and soak for 10 minutes.

Step 4: chop the peeled pork hind legs into stuffing.

Step 5: add egg salt, monosodium glutamate, essential oil, pepper powder, cooking wine and stir well.

Step 6: add onion and ginger water in several times, stir in one direction until strong, and then add starch and stir evenly.

Step 7: add Lentinus edodes, water chestnut and carrot, stir well.

Step 8: make the meat into big balls.

Step 9: add chicken soup to the pan.

Step 10: put in the lion's head and bring to a boil.

Step 11: turn the heat down and simmer for 1 hour.

Step 12: blanch rape and add monosodium glutamate salt to taste.

Materials required:

Pork leg: 300g

Mushroom: 10g

Water chestnut: 50g

Carrot: 10g

Scallion: right amount

Ginger: right amount

Egg: 1

Starch: 15g

Chicken soup: 500ml

Rape: moderate

Sesame oil: 5g

Salt: 3 G

MSG: 2G

Pepper: 2G

Cooking wine: 1 tablespoon

Note: stir the meat in one direction, and the balls should be cooked in cold water, which is not easy to scatter.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: light