[yangzhou] Stewed Lion's Head

Name: [yangzhou] Stewed Lion's Head
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Pork leg; 100g Broken lotus root; 8g salt; 1 box Thick soup treasure; 15g chopped green onion; 20g ginger; 2g Sugar; 1g White pepper; 5g Cooking Wine; 10g corn starch; 8 pcs Green cabbage heart; 20 capsules Wolfberry; 1 piece egg

by 1 coarse tea and light rice 1

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Stewed lion head is a traditional famous dish of Han nationality in Jiangsu area, belonging to Huaiyang cuisine. The taste is soft, fat but not greasy, and rich in nutrients. Braised in brown sauce and steamed, it is very popular.
As a long-lived in Yangzhou, I am familiar with lion heads. Every time I go back to my mother-in-law’s house during the Chinese New Year, my mother-in-law will not only prepare a large table of dishes, but also stew a large pot of fragrant lion heads. Be satisfied.
However, for people who don't know much about lion heads, they often think that lion heads are large meatballs, but they are not. Yes, it is indeed a big meatball when you look at it, but only after you taste it will you know that the difference is not only in appearance, but also in taste and taste.
In terms of cooking, lion heads are relatively particular. First of all, the meat filling for lion heads is not machined out, but is chopped by yourself, first finely chopped and then coarsely chopped, and finally the meat filling must be granular, not puree-shaped. In this way, at the entrance, you will obviously feel the texture of the meat will be more distinct.
Then, after a slow simmering, the protein in the meat will become extremely delicious. Finally, the feeling of eating in the mouth is loose but not loose, fresh and delicious, and there is a feeling of melting in the mouth.
Although this lion head is hand-made for the first time, it is very delicious. Even the husband who refuses to eat fat is full of praise and ate several in succession. "

[yangzhou] Stewed Lion's Head

1. Prepare the ingredients

2. Wash the pork leg, cut into strips, then cut into pomegranate seeds, and chop a few times at the end

3. Peel the lotus root, wash and chop (small pellets are fine), you can also use water chestnuts or bamboo shoots

4. Chopped green onion, minced ginger

5. Pour 20g water into 10g cornstarch and mix thoroughly

6. Put the chopped pork and lotus root into a larger container. At the same time, add salt, chopped green onion, minced ginger, eggs, white pepper, and finally mix the water starch again and pour it in

7. Stir in one direction with your hands, and beat the meat from time to time. If the meat is dry, you can add an appropriate amount of water, but it should not be too thin to prevent the lion’s head from forming easily.

8. Stir until the meat is somewhat sticky, don’t use too much strength, otherwise the lion’s head will be harder and the taste will not be good

9. Pour half a pot of clean water into the casserole, then heat the water, turn off the heat at about 50 degrees (this will help the meatballs to be quickly shaped after being put in the pot and not easy to disperse). Grab some meat, use both hands to form a round and smooth lion head, and then gently put it in the hot water (the water should be over the meatballs)

10. After the lion heads are all done, put on the lid and turn on medium heat. When the pan is boiling, turn to low heat. At this time, the lion head has been shaped and has some hardness. You can gently push the bottom with chopsticks to prevent the lion head from sticking to the pan.

11. Skim the scum again

12. Pour in the cooking wine and a box of thick soup treasure for stewing (if you don’t have it, you can leave it alone)

13. Cover the pot, turn to the lowest heat, and simmer for 2 hours

14. While the lion’s head is being stewed, you can treat the cabbage heart: wash the cabbage and blanch it for one minute, soak it in cold water for a while and remove it (this will make the color of the cabbage more green)

15. Add the wolfberry berries when simmering for the last five minutes, and continue to simmer until the time is over

16. Finally, put the green cabbage heart into it to turn off the heat

17. You can enjoy it slowly

Tips:
1. It is best to use pork that is 3 points fat and 7 points lean. If the lean meat is too much, the lion head will not be tender, which will affect the taste.
2. The meat of the lion head should be finely chopped and chopped, it is small diced meat, not minced meat, so it tastes soft and tender.
3. Lotus roots can be replaced with water chestnuts