Stewed lion head
Introduction:
"I'm used to braised, fried, sweet and sour lion's head. It's time to change! Let's have a clear stewed, delicious meat that melts in the mouth. A bite of a big meatball makes it enjoyable
Production steps:
Step 1: prepare the required raw materials
Step 2: first prepare a bowl of onion and ginger water, cut two onions and five pieces of ginger into sections and soak them in water for 30 minutes
Step 3: after washing the meat, cut it into strips, dice it into small pieces of rice, and then chop it a few times
Step 4: add salt to the processed meat in turn
Step 5: onion and ginger water
Step 6: Pepper
Step 7: cooking wine
Step 8: egg white
Step 9: beat with chopsticks in the same direction
Step 10: when the meat begins to thicken, add 4 teaspoons of water four times
Step 11: continue to stir evenly, add dry starch, stir well again, the meat is good
Step 12: add water to the pot (more water is needed, so it is better to cover the meat). Use both hands to round the meat and slowly make it into large balls
Step 13: gently put it into the water, put it in place, turn on a small fire and heat it slowly
Step 14: bring the water to a boil, turn on a low heat and skim the foam with a spoon
Step 15: cover the meatballs with two pieces of Chinese cabbage
Step 16: simmer over low heat for 1.5 hours
Materials required:
Pork: 500g
Chinese cabbage leaves: 2 pieces
Egg white: 1
Onion and ginger water: 100g
Cooking wine: 2 teaspoons
Dry starch: 2 teaspoons
Salt: 1 teaspoon
White pepper: 1 tsp
Water: 4 teaspoons
Note: first, the key to delicious lion's head is to stir the meat. It must be hand stirred to ensure that the meat is full and the taste will be full of elasticity. Second, when stewing lion's head, it must be cold in the underwater pot, and the firepower should not be too large, so as to ensure that the meat is heated inside and outside. If the firepower is too large, the soup boiling will break the meat, and it is not easy to form a ball. Third, the pork must be cooked The best lion head should be made of pork with fat, four and six. Too much lean meat will make it more woody in taste, and too much fat will make it difficult to form a ball, so the choice of meat filling is the key (I bought plum meat this time, which is the front buttock meat of pig. The meat quality of this part is tender, and I personally feel that it is just fat and thin)
Production difficulty: ordinary
Technology: stewing
Production time: several hours
Taste: salty and fresh
Chinese PinYin : Qing Dun Shi Zi Tou
Stewed lion head
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