Ginger 50g

Old chicken 1 only

Yaozhu 30g

Jinhua ham 250g

500g diced fish.

Fat meat 50g

Calla lily 50g

Egg white 1 piece

Raw flour 10g

Appropriate amount of cabbage

Lycium barbarum proper amount

Proper amount of ginger and onion water

Appropriate amount of carved wine

Proper amount of salt

A small amount of pepper

The practice of stewing lion's head in a state banquet?

Preparation of base soup: Bake the ham in oven120 for 30min, then blanch it for 3min after cleaning and removing surface dirt, and then boil the old chicken pieces for 5min, then take out and wash off the floating foam (chicken can't blanch with ham! ) Wash the blanched ham and chicken twice with clear water, then add Yaozhu and 30g ginger slices, cook for more than 8 hours in the dark fire, and then filter with gauze to take out the bottom soup.

Stuffing: Peel and boneless the catfish, slice it first, then dice it for later use. Add a spoonful of salt, pepper, 20g Jiang Mo, diced horseshoe, egg white, appropriate amount of ginger onion water and carved wine, and stir it in one direction until it is strong. Then rub the lion smooth with wet raw flour.

Final processing: using casserole; Put the rubbed lion's head into the prepared base soup, cover it to ensure that it is evenly heated and does not turn black, and simmer slowly 1 hour.

Out of the pot: take out the lion's head, add the base soup and decorate it with Chinese wolfberry.