Stewed lion head

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