Cooking Steps

[Suzhou cuisine] - stewed lion head

[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
Auxiliary Ingredients
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.
-- Cooking Steps --
[Suzhou cuisine] - stewed lion head
Step 1 . Wash the pork belly first.
[Suzhou cuisine] - stewed lion head
Step 2 . Cut into slices first, then shred and finally diced. Finally, chop it with a knife.
[Suzhou cuisine] - stewed lion head
Step 3 . Cut scallions and ginger into small pieces.
[Suzhou cuisine] - stewed lion head
Step 4 . Mix minced meat, scallions, and ginger together.
[Suzhou cuisine] - stewed lion head
Step 5 . Slowly add water and stir evenly in one direction.
[Suzhou cuisine] - stewed lion head
Step 6 . Add salt, pepper powder, cooking wine, monosodium glutamate, and water starch.
[Suzhou cuisine] - stewed lion head
Step 7 . Grasp evenly with your hands.
[Suzhou cuisine] - stewed lion head
Step 8 . Make large meatballs from the meat filling.
[Suzhou cuisine] - stewed lion head
Step 9 . Put cold water into the pot, bring to medium heat and add lion's head, salt, cooking wine, and monosodium glutamate.
[Suzhou cuisine] - stewed lion head
Step 10 . The fire is boiling.
[Suzhou cuisine] - stewed lion head
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.)
[Suzhou cuisine] - stewed lion head
Step 12 . 1 hour and 30 minutes.
[Suzhou cuisine] - stewed lion head
Step 13 . Wash the rapeseed, soak it in hot water, and put it in a clay pot to boil.
[Suzhou cuisine] - stewed lion head
Step 14 . Take out the pot and put it into a bowl, then enjoy.
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