Stewed lion's head how to do, fresh and tender, fat and not greasy it?

Lion's head meat is inconveniently troublesome and then have to be finely cut and coarsely chopped. Produced out of the raw materials, to be added to the egg white. The purpose of the egg white is to make the lean pork flab, marco polo these ingredients and seasonings are very easy to knead into a ball, into the unique look of the lion's head. In the past, the lion's head was used to provide the emperor with a special southern tour.

We eat today, the lion's head is exquisite, its taste is soft, fat and solid but not greasy mouth, soup flavor taste light, fresh and tender. What is not to say, today moncler outlet online kitchen hand to take you stewed lion head, I hope you eat happy ~ pork, rice wine, water starch, egg white, a small amount of sugar, salt, white pepper, ginger froth, minced green onions, cabbage gang

first step

first pork frozen a five into the upper and lower will be relatively good to cut and the knife should be fast, the first cut thin slices and then cut into thin strips of final cuts of minced meat into the size of a guava rice on the line, it sounds easy! In fact, the test of patience, after cutting slightly casually chopped two on the line, too crushed jeopardize the taste, the ginger foam onion into the meat foam, add rice wine, water starch, egg whites, a small amount of sugar, salt and white pepper seasoning;

Step 2

Hand mixing and rolling on the force here must pay attention to should be carried out in one direction, feel almost when you can throw hands to each other to get into the meat pimples, the bottom of the pot paved flat cabbage can help to maintain the shape, into the clear chicken broth, the bottom of the pot paved flat cabbage can help to maintain the shape. maintain the shape, into the clear chicken broth, no heart chicken broth, actually bone broth is okay, and then do not help with monosodium glutamate soup, soup to submerge the lion's head, cover the cabbage leaves tightly don't crush it;

third step

final go to the red boil open to a small fire stew, stew for an hour or two, after all, so big meatballs are really not good cooked, length of time is almost the same can be skimmed off the froth, the cabbage to finish, loaded with a gazpacho cooked for a minute, you can start the pot to serve the dishes to eat! You can start the pot on the dish to eat it ~ fresh and tender, fat and not greasy mouth stewed lion's head is done, like you, if you can go out and look at it ~

Tips this lion's head using the pork, be sure to hit the knife and cut into slices, cut strips and then hobbies block, dumplings do not be too crushed, cut into small pomegranate seed-sized particles;

With the cabbage covered with the lion's head is in order to make the heat evenly distributed, so that the lion's head is not too much.