Lion's Head in Clear Soup

Name: Lion's Head in Clear Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Minced meat; Some vegetables; Some Ginger onion; Some salt; Some Cooking Wine; Some water; Some Chicken fat; Some starch

by Ming Cuiyan

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

Some Minced Meat
Some Vegetables
Some Ginger Onion
Some Salt
Some Cooking Wine
Some Water
Some Chicken Fat
Some Starch

Lion's Head in Clear Soup

1. Add ginger onion, salt, starch, and cooking wine to the minced meat and stir in one direction.

2. Add appropriate amount of water and continue to stir until the minced meat is strong.

3. Boil the water in the pot.

4. Put on disposable gloves and repeatedly beat the minced meat into a ball on your hands.

5. Put it into boiling water.

6. After the high heat is boiled, add an appropriate amount of chicken fat and turn to a low heat to simmer.

7. Stew until the lion's head is tender and tender, then add green vegetables.

8. Turn off the heat after the greens change color.

9. Finished platter.

Tips:
The authentic lion head is to choose 6 lean and 4 fat meats and chop them into small cubes (don't chop too much). I find it troublesome to just chop them (the taste is still the same).