[su Cai]: Stewed Lion's Head

Name: [su Cai]: Stewed Lion's Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Pork belly; Some Lotus root; Some Chinese cabbage; Some Rape heart; Some Wolfberry; Some salt; Some Green onion ginger water; Some White pepper; Some sesame oil

by kiss war girl

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Ingredients

[su Cai]: Stewed Lion's Head

1. Peel and chop the pork belly, and chop it into rice-sized fillings with a knife.

2. Peel the lotus root and cut into small pieces; soak the wolfberry, and beaten the green onion and ginger into juice; wash the cabbage and rapeseed for later use.

3. Add minced lotus root to the meat filling, add salt, cooking wine, and pepper, mix well.

4. Add green onion and ginger water and stir well, then gradually add in water and stir in the same direction until it is strong.

5. Spread a layer of cabbage on the bottom of the casserole, and put the prepared meat into large balls.

6. Add enough water, add a little salt, cooking wine, and cover the meatballs with Chinese cabbage.

7. After the high heat is boiled, turn to low heat and simmer for 1.5 hours. Add the wolfberry and simmer for another 5 minutes. Add the rape heart before serving.