Stewed lion's head

Stewed lion's head is a famous dish in Jiangsu, a classic dish in Huaiyang cuisine, and also a national banquet dish. This dish is made of pork flower meat as the main material, finely cut and chopped, and stewed. After the dish is made, it tastes soft, fat but not greasy, salty and delicious. Stew the lion's head in an authentic way. The chef shares the detailed steps and can also make state banquet dishes at home. The traditional lion's head should be pork belly, fat four and thin six, so that the lion's head can be soft and elastic.

remember not to over-season this stewed lion's head. It's too thick, which masks the delicate fragrance and elegance of Huaiyang cuisine. The meat stuffing must be stirred up and reunited repeatedly. After the lion's head is put into the casserole, remember to simmer slowly, so as to stimulate the fragrance and elegance of the lion's head to the greatest extent. The lion's head is covered with several Chinese cabbage leaves to keep the same maturity. Finally, serving is suitable for the upper meal, and the previous one is transferred to rape core and medlar for decoration.

Ingredients: 5g pork belly

Ingredients: 1 egg white, several rape cores, several Lycium barbarum, several Chinese cabbage leaves

Seasoning: 1g onion Jiang Shui, 8+3 salt, 1g cooking wine

Production process

1. Pork belly, the ratio is best to choose fat four thin six, which is too fat.

2. Pork belly is finely cut and finely chopped, first finely cut into fine granules, and then slightly chopped.

3. Add salt 8, 1 grams of cooking wine, and 1 egg white into the meat stuffing, grasp it with your hands in one direction, and add about 1 grams of onion Jiang Shui in batches.

4. Add a proper amount of water into the casserole, bring it to a boil, then turn it to a low heat and keep it slightly boiling. Grab about 5 grams of meat stuffing and beat it back and forth with both hands to form a uniform and delicate meat ball. Then carefully put the meatballs into the casserole one by one

5. Then cover the lion's head with a layer of cabbage leaves, so that the lion's head can be completely immersed in the water, and the maturity of each lion's head can be kept consistent. Keep the fire low and stew for about 4 hours. Remove the cabbage leaves and adjust the taste with 3 grams of salt.

6. Put a lion's head into a soup pot, add a proper amount of clear soup stewed with lion's head, and place a cooked rape core and some medlar. A state banquet dish stewed lion's head is finished. Absolutely tall.

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