Stewed Lion's Head

Name: Stewed Lion's Head
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 300g pork; 10 Water chestnuts; Some starch; Some Shiitake Mushrooms; Some Chinese cabbage

by soshaw

4.7 (1)

Favorite

7

Difficulty

Easy

Time

1h

Serving

4

After frying a pot of lion’s head last time, I feel that the braised braised food is a bit too much. Let’s have a clear stew. The method of lion’s head this time is a little different from the last time, but it's the same.

Ingredients

Stewed Lion's Head

1. Minced pork, add soy sauce, oyster sauce, five-spice powder, salt to taste

2. Then add an appropriate amount of cornstarch and stir evenly

3. Continue to beat the meat ball with your hands, and you can add tendons

4. Add the water chestnuts and stir evenly

5. Put Chinese cabbage and dried shiitake mushrooms in the pot

6. Round the meat and beat it back and forth on your hands a few times

7. Put the kneaded lion head into the pot, add water, bring to a boil on high heat, turn to low heat and simmer

8. When the lion's head is fully cooked, add some light soy sauce and salt to taste

9. Start eating

Tips:
1. Do not add soy sauce to the lion's head, just add a little seasoning to the soy sauce;
2. After the meat is beaten up, it is not easy to disperse;
3. Before the lion head enters the cold water pot, it can also be coated with a layer of starch water, which is easier to determine;
4. After the lion head is formed by rubbing, hitting it back and forth on your hands a few times can help the lion head to be formed and not easily broken.