[clean and Stewed Lion's Head]: A Light But Not Indifferent New Year Dishes

[clean and Stewed Lion's Head]: A Light But Not Indifferent New Year Dishes

1. Wash the pork belly and freeze it in the refrigerator;

2. After about 30 minutes, take out the frozen pork belly, peel the skin, and slice the fat and lean meat separately;

3. Cut into small strips again;

4. Finally cut into small dices;

5. Do not cut the diced meat too small, just as big as the pomegranate seeds;

6. Chop the diced meat a few times, put it in a container, and prepare green onion, ginger and horseshoe;

7. Peel the ginger and mince it, add it to the minced meat;

8. Take the egg whites of two eggs, put them in a basin, and stir evenly;

9. Add cooking wine and salt, stir well;

10. Add clean water several times in small amounts, and wait until the clean water added in the previous time is completely absorbed before adding the next time;

11. Continue to stir quickly in one direction until the frothed meat becomes a ball;

12. Beat the horseshoe and cut into small pieces;

13. Add to the stirred meat froth and continue to stir evenly;

14. Add chopped green onions, continue to stir evenly, set aside;

15. Put an appropriate amount of boiling water in the rice cooker and select the "heat preservation function". Add a little water to the cornstarch and stir until the cornstarch is completely melted;

16. Prepare a few more vegetable leaves and wash them for later use. Cabbage and cabbage are ok;

17. Dip some cornstarch water on your hands, then take an appropriate amount of meat, and beat it back and forth several times between your hands. If the mixing is vigorous before, the minced meat should be easy to form a dough and will not stick to your hands;

18. Gently put the rounded meatballs into the rice cooker;

19. Make several meatballs in turn, the specific number is determined by the size of the rice cooker;

20. Adjust the rice cooker to "cooking mode", after boiling until boiling, remove the surface foam, and then add an appropriate amount of salt;

21. Gently cover the prepared vegetable leaves on the meatballs, switch to "heat preservation mode", and keep them overnight;

22. The next morning, when you turn on the rice cooker, you can see that the leaves have turned yellow. Take them out and don’t;

23. Take an appropriate amount of stewed lion's head soup (you can also add broth), boil and season according to your own taste, add small green cabbage hearts, decorate with wolfberry, drip a little sesame oil, and serve.

Tips:

1. Don't cut the pork belly too small. The secret of the lion's head's soft taste is the minced meat the size of pomegranate seeds;

2. The minced meat must be whipped up vigorously. Stir it quickly in one direction. After a period of time, it will become lumpy;

3. Before rubbing the meatballs, put some cornstarch water on your hands. Firstly, it is convenient to form a dough, and secondly, it will not stick to your hands;

4. When raising meatballs, the water must not boil, otherwise the meatballs will be scattered. I like to use an electric rice cooker, which is relatively easy and simple to cook, and I can also use a gas stove. If you use a gas stove, use a small fire fisheye bubble to heat;

5. After all the meatballs are done, boil them on high heat to allow the surface of the meatballs to solidify quickly to help shape the meatballs, and then slowly simmer them over a low fire, so that they will melt in the mouth;

6. Cover the surface of the meatball with vegetable leaves to prevent the surface of the meatball from turning black. Salt is added to the soup because the salt in the meatballs will be deposited in the soup during the simmering process. If no salt is added to the soup, the final taste will be too weak;

7. If you like the light taste of tx, simmer the lion head and serve it with the original soup. If you like a rich taste, you can make a thick broth.