Stewed Lion's Head
1.
Peeled pork belly, cut into small cubes
2.
Chop into pork puree
3.
Horseshoe washing for online shopping
4.
Peel off the skin
5.
Chopped and set aside
6.
Scallions, ginger, pepper soak in water
7.
Add some salt to the pork mash and mix well
8.
Then add the green onion, ginger, and pepper water in portions, and be sure to beat the meat until it is completely absorbed each time before adding the next
9.
Add in the chopped horseshoe and a little salt and continue to beat
10.
Then add eggs and starch and continue to beat
11.
Take appropriate amount of mashed meat to make a lion head
12.
Boil water in a pot, add the lion head, and cook until it floats on the water
13.
Take another pot and add the right amount of broth
14.
Take out the lion head and put it in the broth
15.
Cover the leaves and simmer over medium-low heat for more than an hour
16.
This is simmered for an hour and a half, and finally add some salt and chicken powder to taste
17.
Out of the pot and bowl
Tips:
My horseshoes are cut too big, and the lion’s head is not smooth and beautiful enough. The stewed lion’s head is best to be simmered in broth over low heat.
