Stewed Lion's Head

Stewed Lion's Head

1. Cut the green onion and ginger into large pieces and slap slightly, soak in cold water to get the flavor, put more green onion and ginger and less water

2. Frozen until hard pork belly, first cut into slices, then cut into shreds with a knife, and finally finely cut into small pieces;

3. Put the meat cubes into a large bowl, add a small amount of green onion and ginger water several times, stirring in the same direction each time until the meat cubes absorb the water, and then add the next time, I added about 3 or 4 tablespoons.

4. Add it until the meat is sticky and looks oily, and there is no excess water that cannot be absorbed. The amount of water drawn is related to the quality of the meat. The better the meat, the more water you eat; if you buy water-infused meat, don't think about how much water you can add.

5. Add 1 egg, salt, pepper and rice wine, and mix well in the original direction;

6. The crispy yam is washed and peeled;

7. Cut into small cubes similar to meat;

8. Immediately add the meat cubes and stir in the original direction; (the yam is easy to oxidize and turn black after peeling and dicing, so you must wait until the meat filling is almost mixed before preparing. After peeling, dicing immediately, and immediately after dicing Add and stir)

9. Finally, add dry starch, throw it in the same direction, and stir vigorously;

10. Stir until the meat is firm. (What is Shangjin? That is, the meat filling is getting thicker and thicker, and it is more and more laborious to stir. If you don’t use a little energy, you can’t stir it. It's almost "shangjin")

11. To start, dip your hands in cold water, and pick up a handful of mince (depending on how big your hand is, I made 5 of these mince, although there are 3 in the picture), and throw it back and forth between the two hands. , At least 50 times, don’t be lazy, otherwise your balls will be in danger of breaking.

12. Put the broken balls directly into the steaming bowl, the bowl should be a bit deeper;

13. Take another large bowl, add 750ml of cold water and two sticks of clear chicken broth;

14. Stir evenly; (You can also use chicken broth directly, no finished broth is needed. But the chicken broth must be cold, not hot soup. If raw meatballs are poured in hot soup, what will happen? Think about it.)

15. Follow the edge of the steaming bowl and slowly pour it into the steaming bowl without passing all the balls;

16. Add a little Shao wine (outside the portion) and a few slices of ginger;

17. Cover the bowl and put on the steamer; after the high heat is steamed, steam for 1 to 1 and a half hours (depending on the size of the balls you make, the size of the balls should be steamed for a while);

18. When steaming the couscous, prepare the vegetables: wash the small rapeseed heart, add a little salt to the boiling water and blanch it until cooked;

19. Prepare a few medlars, wash them, and scald them with boiling water;

20. The steamed meatballs are put into a beautiful container;

21. Add the filtered raw broth

22. Pour in the heart of rapeseed, light up the medlar, and that's it.

Tips:

For this amount of ingredients, it is more appropriate to make 5 large meatballs. I made 5 and 3 are shown in the picture. The remaining minced meat was stored in the refrigerator at zero degrees, and two more were made the next day. For a family of three, one person per meal is enough. You can reduce the amount, use 300g of meat, and reduce the rest of the ingredients.