Stewed Lion's Head

Name: Stewed Lion's Head
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Pork belly; 120g Water chestnuts; 25g starch; 5 leaves Chinese cabbage; 10g ginger; 1 Shallots; Some Cooking Wine; a little salt; 3g White pepper; 1 piece Sugar; Some Egg white; chicken soup

by Norwegian Red Food

4.9 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The stewed lion head belongs to Huaiyang cuisine, with a soft taste, fat but not greasy, and rich in nutrients. In addition to stewed, there are also braised and steamed.
Stewed lion's head is best stewed with clear chicken soup, the taste is the best and the most authentic. But you can also use other broth or water to stew, the taste is naturally different.
The lion head is different from the usual rounds. The method is very particular. The meat is not chopped. You must cut out small pieces of meat with one knife. It can be said to be extremely laborious, but you will know it when you eat it in your mouth. Tenderness, because the fiber tissue of the cut meat is not damaged and can enclose more moisture.
Materials (5 lion heads):
Chicken soup ingredients: 1 chicken, 20 grams of ginger Lion head Ingredients: slightly lean pork belly 500 grams, water chestnut 120 grams, 5 Chinese cabbage leaves, 25 grams of starch, 10 grams of ginger, 1 green onion

Stewed Lion's Head

1. Prepare the original clear chicken soup.
Hanging Chicken Soup http://www.meishij.net/zuofa/diaojitang_1.html

2. Mince the green onion and ginger and soak in half a bowl of water.

3. First slice the meat, then cut into strips, and finally cut into fine diced meat.

4. Then randomly chop a few knives to increase the stickiness of the meat.
Note: Do not chop too finely.

5. Add salt, sugar, cooking wine, white pepper, and an egg white to the diced meat and stir evenly until it becomes sticky. Then add the green onion and ginger water in multiple times, stirring in the same direction, and wait until the water is completely absorbed by the meat after each addition. once.
Note: It is best not to add green onion and ginger, otherwise it will affect the appearance of the finished product. I also know about it after doing it.

6. Then add starch and chopped water chestnuts and mix well, and the lion head stuffing is mixed.

7. Take a casserole or boiling pot, put the Chinese cabbage gang on the bottom of the pot, and then take a lion head stuffing, beat it several times between your hands, and put it on the vegetable gang.
Cover the lion heads with vegetable leaves, and make all 5 lion heads in turn.

8. Then slowly pour the cooked chicken broth into the boiling pot until the lion's head is almost covered, and add a few slices of ginger.
Bring to a boil on high heat, turn to low heat and simmer for 1.5-2 hours.

9. Finally, blanch a few small greens.
Take out the boiled cabbage leaves, season with salt and white pepper, and serve.

Tips:
1. The meat of the lion head is cut out, which is fundamentally different from ordinary meatballs.
First cut into small dices, and then randomly chop a few knives to ensure the texture of the meat and increase the stickiness of the meat.
2. Make sure that the meat is fully absorbed into the onion and ginger water, and slowly add it bit by bit.
3. Meatballs are generally not whole meat, and some auxiliary materials such as lotus root, water chestnut, winter bamboo shoots are usually added, in order to taste not greasy and tender.
4. Simmer it slowly, the soup will be clear.
5. Make sure to use broth, preferably chicken broth.