1. 1. Squeeze out ginger juice, about 3g, set aside. Slice winter bamboo shoots and shiitake mushrooms for later use. After soaking the fungus, divide it into small pieces and set aside 2, chop the meat into mince (it is recommended not to buy ready-made ground meat, the taste is completely different), add cooking wine, light soy sauce, sugar, salt, white pepper and a small amount of freshly squeezed ginger juice and stir clockwise . Taste is adjusted according to personal preference2. After mixing well, add appropriate amount of water and continue to stir. The water should be added little by little until the meat absorbs water. You can add more. 3. Add starch and stir clockwise. 4. Knead the mixed minced meat into meat balls. A pound of pork can make 6-7 lion heads. Personal preference, it can be larger or smaller. 5. Prepare a casserole, and place green cabbage leaves on the bottom of the pot (also large-leaf vegetables such as baby cabbage or Chinese cabbage)
2. 6. Add cold water. Put the lion's head in, put a layer of vegetable leaves on top, put in red dates, winter bamboo shoots, shiitake mushrooms, ham, and fungus
3. 7. Bring to a boil on high heat, skim off the foam after boiling, turn to low heat, and simmer for 2-3 hours
4. 8. Before serving, remove the bottom and covered vegetable leaves (leaves will turn yellow after cooking for a long time), or you can add some fresh vegetable leaves, cook for a few minutes, and start the pot so that the vegetable leaves are used as a foil, and the color It will look great.
Tips:Super long-winded
1. In Chinese-style meals, the amount of seasoning is not as standard as Western-style, and can be adjusted according to your own taste, so there is no definite amount
2. The amount of meat is also according to your own preferences. If you like fat, you can add more fat, but lean meat will be too much.
3. A little trick to make the lion’s head taste tender and smooth. When mixing meat filling, you can mix in as much water as possible and add a little bit.
4. I don't recommend using MSG, just add a little chicken essence when mixing the meat, or not. Winter bamboo shoots, shiitake mushrooms. Fungus, ham. They are all fresh ingredients, so you don’t need to add these bad seasonings,
