1. raw material.
2. Soak the fungus and shred it.
3. Break the broccoli and soak in salt water for 10 minutes, then wash it off. Tofu skin, shredded ham and cut into diamond-shaped pieces.
4. Blanch the tofu skins and remove them for later use.
5. Blanch the broccoli and remove it for later use. Bamboo shoots sliced, blanched, remove
6. Add the minced meat with green onions, ginger, and bamboo shoots, and chop them into minced meat. Like more slippery, use a food processor to mash the meat.
7. Add 1.5 teaspoons of salt, light soy sauce, and pepper to the chopped meat.
8. Add egg white, starch, and cooking oil, and continue to stir until white and fine-looking minced meat.
9. Take one-third of the meat and beat it repeatedly with both hands to form a smooth ball.
10. Boil water in the pot, and boil the lion head into the pot to set the shape.
11. Cover the casserole or stewing pot with tofu skin and shredded fungus.
12. Put the lion head in, arrange the ham, add the broth, and sprinkle half a teaspoon of salt.
13. Steam the rice in the lower layer.
14. The lion head is placed on the upper level. Steam for 45-50 minutes.
15. The steamed lion head can be decorated with blanched broccoli.
16. The steamed is super delicious, serving three lion heads for three people.
Tips:1. The experience of the lion head is that the meat cannot be lean and not fragrant. Three fats and seven lean are best.
2. Stirring must be in place, otherwise it will taste loose and chaotic.
3. Egg white and starch are necessary. Can make the meat smooth and tender.
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