Raw materials:

750 grams of pork belly, 200 grams of Pleurotus eryngii, 0/60 grams of horseshoe/kloc-,Chinese cabbage leaves, Chinese cabbage, green onions, ginger and wolfberry fruit.

Production method:

1. Peel the horseshoe skin first, and then clean it with clear water for later use. Pork belly is peeled and then cut into soybean-sized particles. When we choose pork belly, we should not be too fat. Before making it, we can peel it off and freeze it in the refrigerator. It is best to freeze before cutting.

2. Horseshoe is also cut into small particles, which is a little smaller than pork belly particles. Horseshoe is added to increase the crispy taste of the dish, and Pleurotus eryngii is also cut into horseshoe-sized particles. Pleurotus eryngii has the function of enhancing fragrance and absorbing the fat of pork belly, so it is not greasy to eat. The above raw materials are cut into sections for later use.

3. Chop the green onions and ginger with a knife, then add 50g of water and 20g of cooking wine, and squeeze them several times by hand until the water looks a little sticky, and then start seasoning below.

4. Add 18g salt, 1g pepper and 3g monosodium glutamate to the pork belly, then grab it evenly with your hands and beat it in one direction until it becomes sticky. When you feel that the stirring can't move, add an egg white, then continue to stir, beat the meat stuffing to a sticky state again, and then add an appropriate amount of onion Jiang Shui. Here, onion Jiang Shui is mainly used to remove fishy smell and increase flavor.

5. Add an egg white after beating. If the meat stuffing is thick in the middle of beating, it should be diluted with egg white to make it tender. After the meat stuffing is completely beaten, add the chopped Pleurotus eryngii and horseshoe and continue to beat in the same direction. Because the quality of meat is different, if it feels sticky at this time, you can add an egg white and beat the meat into a sticky jelly.

6, add 20 grams of raw flour, stir evenly by hand, you can see that there is a wiredrawing state when you stir by hand, and you can see that the meat stuffing is gelatinous by naked eye observation. The whole time of mixing meat stuffing is about 20 minutes, which is quite tiring. It is recommended that two people operate.

7. Next, heat clean water on the fire. When the water boils to the bottom of the pot and bubbles, turn down the heat. Then, grab about 150g of meat stuffing and knead it into a ball by hand. When making a lion's head, you can dip a little water in your hands to make the meat better reunited, and then gently put it into the pot. Wait until all the lion heads are put into the pot before boiling the water in the pot.

8. Be a lion's head at home. Resize flexibly according to the situation. Remove the floating foam from it with a spoon and put the cabbage leaves in the pot. Cabbage leaves mainly play the role of oil absorption, which can absorb the oil in the soup. Stew the lion's head for about 30 minutes to ripen.

9, 30 minutes later, add salt to the soup to taste, and you can eat at this time. The longer the stew, the immediate effect will be achieved. You can choose according to your own situation and finally put it on the plate. Conditional students can use clear soup. If not, you can use the soup of lion's head, and then decorate it with green hearts and medlar.