Stewed lion head

Stewed lion head

Introduction:

Qingdunshitouis a well-known traditional dish in Yangzhou, which began in the Sui Dynasty. It has a unique shape, like the head of a lion. The cooking method can be braised and steamed, but stewing is famous for its tenderness and freshness, which is one of the famous Yangzhou dishes. Stewed lion head (Duke Zhou's homesickness): it is a famous dish of Huaiyang cuisine. It is made of pork ribs, soup head, yellow bud leaves, Shaojiu, shrimp seeds, wet starch and egg white. Rich in protein and fat, as well as a variety of minerals and vitamins. Lion head is fat and tender, delicious and appetizing. It is deeply loved by the people of Chuzhou. It is an essential dish in folk banquet. In 1949, when the founding ceremony, was included in the state banquet, since then famous. Zhou Enlai loved this dish very much during his lifetime, which often aroused homesickness. Therefore, it is also known as Duke Zhou's homesickness. Taste soft, fat but not greasy, rich in nutrition. Lion head is one of the famous dishes in Yangzhou. Stewed lion's head: this dish is fat but not greasy. It's original and fresh

Production steps:

Step 1: wash the pork first.

Step 2: first cut into pieces, then cut into silk, then cut into dice. Finally, chop it with a knife.

Step 3: cut onion and ginger into powder.

Step 4: put the minced meat, green onion and ginger together.

Step 5: add water slowly and stir evenly in one direction.

Step 6: add salt, pepper, cooking wine, monosodium glutamate and lake powder.

Step 7: grasp with your hands.

Step 8: make the meat into big balls.

Step 9: put cold water in the pot, bring to a boil, add lion's head, salt, cooking wine and monosodium glutamate.

Step 10: bring the fire to a boil.

Step 11: cover the cabbage leaves and turn to low heat to stew. If you don't have Chinese cabbage, you can cover it

Step 12: 1 hour 30 minutes.

Step 13: wash the rape, put it into a casserole and boil it.

Step 14: put it into a bowl and enjoy.

Materials required:

Pork: 500g

Starch: 10g

Water: 200g

Scallion: 20g

Ginger: 10g

Cooking wine: 15g

Salt: 10g

Pepper: 3 G

MSG: 3 G

Precautions: stir the minced meat vigorously, and don't taste too salty; in the cold water pot with lion head, the fire should be low when stewing.

Production difficulty: Advanced

Technology: stewing

Production time: several hours

Taste: salty and fresh