[steamed Handmade Lion Head] --- The Taste from The Country

[steamed Handmade Lion Head] --- The Taste from The Country

1. Prepare the main ingredient: pork leg.

2. Prepare the ingredients: horseshoe, spring onion, ginger.

3. Peel the horseshoe and cut into small dices, and chop the green onion and ginger into the end.

4. Add 1 tablespoon of sweet potato powder to 5 tablespoons of water, mix well, set aside.

5. Cut the fat and lean meat into cubes, and put the fat aside for later use.

6. First chop the lean meat into thicker minced meat.

7. Add the diced fat.

8. Chop into finer minced meat. (Don't be too mashed, keep it grainy, so that the lion head is crispy)

9. Add diced horseshoe, chopped green onion and ginger.

10. Chop it evenly. (Don’t chop for too long here, mainly for mixing. If you chop all the horseshoes, there will be no horseshoe particles in the lion’s head, and it will not be so crispy)

11. Put the chopped meat into a larger bowl, add the above seasonings, put on disposable gloves, add the water starch made from sweet potato powder prepared earlier in batches, and mix the minced meat evenly. (Approximately 2 or 3 minutes, no need to stir)

12. Take an appropriate amount of minced meat and place it in the palm of your left hand. Use your right hand to scrape it up repeatedly with a kitchen knife until it becomes a round lion head. (This step is a bit difficult and requires skilled skills. I saw the chef and dad at home do this since I was a child, so I learned this way. Now I am proficient. If I don’t know this method, I can use an iron spoon. , Held in the right hand, with the left hand repeated scraping to make a circle. The iron spoon is the kind that is generally fed to children, because the middle of this spoon is round, and the ceramic soup spoon that we usually drink soup has a flat bottom. So it's not suitable)

13. I made all the lion heads one by one, and I made 2 dishes.

14. Steam it in the pot when it's done. (Put cold water into the pot, turn to medium heat and steam for about 5 minutes after the water is boiled. The picture shows that it has been steamed. You can see that there is a lot of soup on the plate. This is because water starch was added during the seasoning)

15. The steamed lion head is taken out and put on a plate, and you can decorate it slightly according to your own imagination.

16. Pour the soup in the plate into the pot, add a little water and starch, and make a thin glutinous rice flour. (Thin glutinous rice is fine, not too thick silk)

17. Pour the juice evenly on the decorated plate.

Tips:

Poetry heart phrase:



1: The lion head meat is made of pork leg, preferably the front leg. Do not use tenderloin and other fat meat to make it.



2: When chopping meat, first chop the lean meat, then add the fat and chop together. If you add the fat and chop together at the beginning, it will all be chopped into oil.



3: Add the horseshoe diced at the end, and don't chop it too long after adding it, so as not to chop it, then there will be no particles. Keep small particles so that the final dish is loose and crisp.



4: After the minced meat is well-tuned, don't need to stir vigorously, just wear disposable gloves and grab it evenly.



5: After steaming, it is not necessary to thicken it, and directly serve and embellish it. According to personal preference.