Stewed Lion's Head

Name: Stewed Lion's Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 180g Horseshoe; 1 piece Shiitake Mushrooms; 1 piece egg; 1/2 a spoon starch; Some Broth; 15g salt; 2 tablespoons Cooking Wine; a little White pepper; 5g ginger; 5g shallot

by mature11

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

I have always wanted to make a stew with braised lion's head. I think it's lighter and healthier, without frying.
Stewed lion head is a traditional famous dish of Han nationality in Jiangsu area, belonging to Huaiyang cuisine. The taste is soft, fat but not greasy, rich in nutrients, and is well-known.
The main points of stewed lion head:
One is to have three fat and seven lean pork belly;
The second is to chop finely and coarsely;
The third is that the meat needs to be beaten up, instead of stirring up. Fourth, it needs to be simmered slowly;
The fifth is to use bone broth or chicken broth;
Sixth, it is necessary to cover the top with cabbage leaves or baby cabbage so that it will be evenly heated in the soup throughout the process.

Stewed Lion's Head

1. Cut the pork into shreds first, then cut into large particles, then chop it roughly with a knife; stir in the minced ginger, spring onion, horseshoe, and shiitake mushrooms (I only added one, in order to increase the fragrance, and I am afraid that it will affect the lion head Like), add white pepper, cooking wine, salt, eggs, water starch, mix well

2. Grab it evenly with your hands and beat it repeatedly (pick it up, then slam it into the basin, don’t stir it up),

3. Take an appropriate amount of minced meat, use your hands to form large balls, and alternately pour dozens of times with both hands, so that the skin of the balls is complete, the inside of the meatballs are relatively soft, and the outside is relatively firm and complete. Do all of them one by one

4. Add cold broth to the pot (the amount should cover all the meatballs), and gently put the meatballs in the water. If the meatballs in the water are not scattered, it means that the lion's head has succeeded more than half.

5. Reduce the heat throughout the process, skim off the foam, add a little cooking wine, and then cover and simmer for about two hours.
It is best to use baby cabbage leaves or cabbage leaves to cover it, so that the lion head is always in the soup and does not float up, so that the heat is even. I didn’t use the vegetable leaves, I’m going to open it in the middle and let the meatballs turn the direction.

6. When the lion's head is familiar, you will see it all come up. In this way, the stewed lion head is ready, the inside is delicious, and it melts in the mouth, suitable for all ages.

7. When eating, take a soup cup, put a lion head, pour in an appropriate amount of soup, and throw two vegetable hearts into it.

Tips:
1. To make a good lion head, the meat should be 3 fat and 7 lean, and it should be diced rather than minced;
2. The meat should be beaten hard, instead of using chopsticks like ordinary dumplings;
3. The added starch must not be too much, otherwise the taste will not be good;
4. The meatballs are generally softer, larger and easier to loosen than ordinary meatballs, so it needs to be shaped quickly. If it is stewed, use cold water to shape it. The action should be light and don't break the balls;
5. The soup of stewed meatballs is very important. It is best to use broth and chicken soup. If you don't have any, just make your own clear soup and stew it slowly.