Sydney Lion Head
1.
Finely chop the pork belly into slightly larger pieces. Peel the Sydney pear, wash and cut into small cubes for later use.
2.
Wash cabbage leaves and spinach leaves and set aside. Chop the green onions and ginger into finely pieces and set aside.
3.
First add the ginger and stir.
4.
Add the chopped green onions, add an egg and stir in one direction. Add a little water to the powder 2-3 times to stir the meat.
5.
Add the chopped pears and continue to stir.
6.
Starch is made into wet starch by adding a little water.
7.
Add a little wet starch to the minced meat and continue to mix well and beat the minced meat repeatedly to make it stronger.
8.
Put cold water in the casserole, which should be wider, and put it on the stove. Make meatballs into a casserole.
9.
Turn on the fire and bring the water to a boil.
10.
Put the green onion and ginger slices into the pot, and add a little cooking wine.
11.
After boiling, skim off the blood.
12.
Cover with cabbage leaves and simmer for 2 hours.
13.
When the meatballs are cooked, remove the cabbage leaves.
14.
The Sydney lion head is crystal clear and very delicious.
15.
The spinach leaves are softened with hot soup, decorated on the lion's head, and served.
Tips:
Don't cover the pot and stew, the soup made out of the cabbage leaves is very, very delicious. Sydney itself is nourishing the lungs. In this haze-prone winter, there is a new way to eat it.
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