Stewed lion head

Stewed lion head

Introduction:

"The big meatballs are delicious."

Production steps:

Step 1: to make the main raw material of lion head, pork should choose 3 fat and 7 lean, so that the finished product tastes good

Step 2: peeled and sliced, then diced

Step 3: chop the diced meat with a knife for a few minutes

Step 4: dice the lotus root and ginger

Step 5: put the chopped minced ginger and scallion in, add appropriate amount of salt, and grasp well by hand

Step 6: add water in 5-6 times, grasp evenly by hand, and add the next time after the water is fully absorbed

Step 7: add 10g starch and mix well with water

Step 8: add in and grab well

Step 9: grasp the meat evenly and make it into a ball by hand. I made five

Step 10: put a plate of cold water over the lion's head

Step 11: put the meatballs in gently, float up and succeed without scattering

Step 12: open the fire and put three green leaves on the meatballs so they don't float up

Step 13: cover and bring to a boil. Turn to low heat and simmer for one hour

Step 14: blanch the vegetables for 3 minutes

Step 15: add a little scallion to the pot, and you can eat delicious food

Materials required:

Pork: 250g

Lotus root: 30

Starch: 10g

Vegetables: 6

Water: 100g

Ginger powder: appropriate amount

Cooking wine: moderate

Salt: right amount

Note: after the diced meat is cut, use a knife to chop it slightly, so that there are both granular diced meat and mashed meat. The processed diced meat is divided into 5-6 parts. Add water to the diced meat. Grasp the diced meat evenly by hand, and then add the next water after the water is fully absorbed. The meatballs made in this way are tender and juicy

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh