Stewed Lion's Head
1.
Cut the pork belly into slices, then cut into strips, and then cut into cubes, similar to the size of pomegranate seeds. Freeze the meat in the refrigerator before cutting it, which makes it easier to cut. After cutting, use a knife to slightly chop the meat filling. Don't chop for too long, just increase the viscosity of the meat. This is called fine-cutting and coarse-cutting.
2.
Add 1 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of pepper, 1 egg white, 1 tablespoon of cooking wine, 1 tablespoon of cornstarch, 2 teaspoons of ginger froth, and 2 teaspoons of frothed onion to the meat filling. It is best to use a grinder to grind ginger and onion froth into froth, or use a knife to cut them.
3.
Stir thoroughly with chopsticks to strengthen the meat filling
4.
Cut the cabbage gang and leaves, and then spread the cabbage gang on the bottom of the pot
5.
Put the minced meat into 4 balls and put them on the cabbage gang.
6.
Cover the cabbage leaves on top of the meatballs, put 2 slices of ginger, and slowly pour boiling water from one side of the pot until the meatballs are covered.
7.
After the high heat is boiled, immediately turn to the minimum heat and simmer for 2 hours
8.
Chop the cabbage gang and leaves with chopsticks
9.
Add the washed small rapeseed and cook, add salt and pepper to taste.
Tips:
It’s best to use pork belly to make lion head. If you don’t use pork belly, you should choose at least 50% fat. Don’t mince the meat. You have to cut it with a knife to make it delicious. After washing the pork, soak it in cold water for 2-3 hours, change the water twice halfway, and then cut it again, so that the blood can be soaked in the water and the fishy smell of the meat can be effectively removed.
