Stewed lion head
Lion head is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province, China. It is said to have been popular for more than 100 years. It has the characteristics of snow-white color, fresh and tender meat, pure fragrance and taste, and is suitable for all seasons. Lion head is made of 60% fat meat and 40% lean meat, chopped into meat paste with ingredients such as green onions, ginger and eggs, and made into fist sized meatballs, which can be steamed or braised, fat but not greasy. Yangzhou lion head has three cooking methods: stewing, steaming and braising.When stirring meat stuffing, beat it in one direction, and put the balls into the pot in cold water, so it is not easy to disperse.
Step 1 . Prepare the main materials.
Step 2 . Chop mushrooms, water chestnuts and carrots.
Step 3 . Slice the onion and ginger into slices and soak in boiling water for 10 minutes.
Step 4 . Chop the skinless pork leg into stuffing.
Step 5 . Add egg salt, monosodium glutamate, sesame oil, pepper, cooking wine and stir well.
Step 6 . Add the onion and ginger water in one direction for several times and stir vigorously. Add the starch and stir well.
Step 7 . Add mushrooms, water chestnuts, carrots and stir well.
Step 8 . Make the meat into big balls.
Step 9 . Add chicken soup to the pot.
Step 10 . Lower the lion's head and bring it to a boil.
Step 11 . Turn to low heat and simmer for 1 hour.
Step 12 . Blanch the rape and add MSG salt to taste.
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