[Suzhou cuisine] - stewed lion head-You Are Foodie

By Marjorie
16

[Suzhou cuisine] - stewed lion head

"Stewed lion's head" is a famous traditional dish in Yangzhou. It began in the Sui Dynasty and has a unique shape like the head of a male lion. The cooking method can be braised or steamed, but the stew is famous for its tenderness and freshness. It is one of the "three famous dishes" in Yangzhou.Stewed lion's head (the Duke of Zhou is homesick): it is a famous dish of Huaiyang cuisine. It is made of stewed pork ribs, soup head, yellow sprout leaves, Shaoxing wine, shrimp seeds, wet starch, egg white, etc. Rich in protein and fat, as well as a variety of minerals and vitamins. Lion's head is fat, tender, delicious and tempting. It is deeply loved by the people of Chuzhou. It is an essential delicacy in folk banquets. When the founding ceremony was held in 1949, it was included in the state banquet and became famous ever since. Zhou Enlai loved this dish very much during his lifetime. It often evokes homesickness, so it is also called Duke Zhou homesickness.The taste is soft, fat but not greasy, and rich in nutrition. Lion's head is one of the famous Yangzhou dishes.Stewed lion's head in clear soup: this dish is fat but not greasy. It is original and the soup is fresh.

Main Ingredients

streaky pork 500 g

Auxiliary Ingredients

water 200 grams
starch 10 grams

Minced meat should be stirred vigorously, and the taste should not be too salty;The lion's head is cooked in cold water with a low heat.

Step 1 . Wash the pork belly first.

Step 2 . Cut into slices first, then shred and finally diced. Finally, chop it with a knife.

Step 3 . Cut scallions and ginger into small pieces.

Step 4 . Mix minced meat, scallions, and ginger together.

Step 5 . Slowly add water and stir evenly in one direction.

Step 6 . Add salt, pepper powder, cooking wine, monosodium glutamate, and water starch.

Step 7 . Grasp evenly with your hands.

Step 8 . Make large meatballs from the meat filling.

Step 9 . Put cold water into the pot, bring to medium heat and add lion's head, salt, cooking wine, and monosodium glutamate.

Step 10 . The fire is boiling.

Step 11 . Cover with Chinese cabbage leaves and simmer over low heat. (If there is no Chinese cabbage, you can cover it with a lid.)

Step 12 . 1 hour and 30 minutes.

Step 13 . Wash the rapeseed, soak it in hot water, and put it in a clay pot to boil.

Step 14 . Take out the pot and put it into a bowl, then enjoy.

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