Stewed Lion's Head

Stewed Lion's Head

1. Add salt, chopped green onion, ginger, and cooking wine to the meat filling.

2. Add water to the meat filling (do not pour the water in all at once), and stir while adding water. Each time you add water, stir until the meat filling absorbs the water completely, and then add water. About 50 grams of water should be added in 3 times. At the same time, pay attention to the draught of meat filling. Stir vigorously, beat repeatedly until the meat is firm, cover with plastic wrap and set aside.

3. Wash the Chinese cabbage leaves and set aside

4. Wash the rape (or your favorite vegetable) and cut it in half.

5. Turn on high heat and add water to the soup pot. At the same time, take out the meat filling to form a smooth lion head.

6. When the water is about seven or eight minutes hot, take two cabbage leaves and spread them on the water. Place the lion head on the cabbage leaves.

7. Then take the remaining two cabbage leaves and place them on the lion's head.

8. After boiling, turn to medium heat and simmer slowly for about 1 hour to remove the cabbage leaves, put the greens in the pot, and add a little salt before serving.

9. Use chopsticks to slightly shape the greens, so that they are delicious and beautiful. I'm going to eat.

Tips:

1. It is best to use chives, the northern scallions are too spicy.
2. When mixing the stuffing, you must repeatedly beat it a few times. When shaping the balls, be patient. Hold the balls with one hand and pat gently with the other hand until the surface is smooth.
3. The purpose of putting cabbage leaves is to prevent the balls from collapsing in the pot, and the balls will float up after they are cooked, and some of them will be exposed to the surface of the water. After a long time, they will crack. At the same time, the cabbage leaves can also absorb oil and Floating foam.