Stewed Lion's Head
by Enclose the beauty
Favorite
Difficulty
Easy
Time
2h
Serving
2
1. Chop the green onion and ginger into a bowl, add a little water to soak for 15 minutes, drain the onion and ginger water for later use.
2. The seven-point lean, three-point fat pork belly is peeled, washed and chopped into meat filling, or you can let the butcher shop process it into meat filling, come back and chop again, the taste is more delicate.
3. Add salt, cooking wine, green onion and ginger water, white pepper, fresh shellfish and 1 egg white, and stir in one direction until it is strong.
4. Dip a little water on your hands and pour your hands back and forth to make a big ball.
5. Put a few slices of ginger in a casserole, add 1/3 of cold water, and then add 2/3 of Shi Yunsheng's chicken broth. .
6. After boiling, add the balls one by one, skim off the foam, put on the green onion knots, and simmer for 2 hours on low heat. Taste the taste, add salt to taste according to personal taste, I feel it is just right, no salt is added.
7. Remove the old leaves of the rapeseed, leave the heart of the cabbage, wash it, and blanch it in a pot of boiling water to remove it.
8. Put the meatballs and soup into a large bowl, and add the blanched choy sum.
