How to make stewed lion's head?

Stew out delicious lion head, from cutting meat:

1. Choose 7 points lean 3 points fat pork, first with the body of the knife will be the meat pat board positive, cross-cutting not cut off

2. Will be reknifed good pork turned over and cut off

3. Minced with the head of the knife part of the meat particles

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Group out the lion's head, stewed with good flavor:

1. Add eggs to the meat mixture can enhance the chewiness of the meat mixture

2. When cooking the lion's head, the water must be fully boiled before adding the lion's head

3. When grouping the lion's head, make sure to forcefully wrestle it in the hands so that the lion's head is more tightly knit.

Cut the cabbage gangs and leaves, and then lay the gangs on the bottom of the pot

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Form the meat mixture into 4 round balls and place them on top of the cabbage gangs

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Put the cabbage leaves on top of the meatballs, place 2 slices of ginger, and slowly fill the pot with boiling water from one side of the pot until it doesn't cover the meatballs.

Bring to a boil over high heat and immediately turn down to minimum heat and simmer for 2 hours.

Pick out the cabbage gangs and leaves with chopsticks.

Add the washed baby greens and scald, season with salt and pepper to taste.

Tips:

The best way to make lion's head is to use pancetta, if you don't use pancetta, you should also choose a fat proportion of at least fifty percent, don't strand the meat filling, use a knife to cut it out to be tasty.

Pork washed and soaked in cold water for 2-3 hours, change the water twice, and then cut, so you can soak off the blood effectively remove the meat fishy flavor.