Stewed Lion's Head

Name: Stewed Lion's Head
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 750g Pork belly; 150g Lotus root; 100g rape; 1 piece egg; 150g Whip bamboo shoots

by Luo Shengtang

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

3

Lion head (not fried) Lion head is a traditional dish in Huaiyang cuisine in Yangzhou and other places in Jiangsu Province, China. Legend has it that the practice of lion head began in the Sui Dynasty, when Emperor Yang of Sui was traveling fortunately, he made squirrel mandarin fish, money shrimp cake, ivory chicken strips and sunflower chop with the theme of the four famous sceneries of Yangzhou Wansong Mountain, Qiandun Dun, Ivory Forest, and Sunflower Hill. Four dishes of meat, it is said that the original name is Sunflower Cut Meat and Sunflower Meatballs. Wei Juyuan, the home cook of Wei Zhi in the Tang Dynasty, made squirrel mandarin fish, money shrimp cakes, ivory chicken strips, and sunflower meat balls. The guests were amazed, and the Sunflower Meat Offering was renamed Lion Head.
Boiled bamboo shoots

Ingredients

750g Pork Belly
150g Lotus Root
100g Rape
1 piece Egg
150g Whip Bamboo Shoots

Stewed Lion's Head

1. Prepare the ingredients

2. The meat is peeled, then cut into large pieces and frozen in the freezer

3. Soak the bamboo shoots in clean water and change the water several times

4. When the aspic is half hard, take it out and cut into slices about 3 mm

5. Then cut 3 mm of shreds, and then cut into small pieces of meat.

6. Minced lotus root

7. Put the meat in a small basin

8. Put 1 egg in the meat cubes, a bit of minced green onion, ginger, and lotus root. Start stirring. Grab it with your hands. You can stir slightly in the same direction, but not too many times, and then add water starch.

9. Then grab a handful and pour it back and forth in your hand until the surface is smooth and it becomes a big ball. One pour at least 50 times.

10. The casserole sits on the water and puts the lion head into it when it is about to open. Put it gently, don’t loose it, or hold it with a large spoon.

11. Add thin bamboo shoots, 1 small piece of green onion, a few slices of ginger, add rice wine, then let the lid sit open and simmer on the lowest heat. Try not to let the soup open as much as possible, so that the soup will be mixed and the meat will be easily broken. Simmer for at least three hours

12. Blanch the rapeseed and put it in the pot.