Stewed Lion Head

2024-08-02 14:58:57 969

Stewed lion's head is a traditional dish of Huaiyang cuisine in Yangzhou, Jiangsu Province, China. Warm fire, small stove, slow stew. The clear soup slowly pounded against the lid of the pot, and the aroma gradually wafted in, enveloping itself in a ball and seeping into the nose. The taste is soft, fat but not greasy, and nutritious. Braised or stewed in red, widely known.

Details of ingredients

Pork belly with five flowers200g
Water chestnut50g
Pig bone250g
Chinese cabbage4 pieces
Shanghai Qing2 pieces
salt5g
starch3g
sugar3g
Pepper powder3g
Cooking wine3ml

Technique

difficultybeginner
workmanshipcook
tastesalty and savory
timeThree hours

Steps to make Stewed Lion Head

1. Wash and blanch the bones, then put them back into the pot and stew for 1.5 hours.
2. First slice the meat, then slice it into strips, and finally cut it into small diced pieces.
3. Then chop a few more randomly to increase the stickiness of the meat.
4. Add salt, sugar, cooking wine, and white pepper to the diced meat and stir evenly until sticky, then stir in the same direction.
5. Add starch and chopped water chestnuts, mix well, and the lion head filling is ready.
6. Remove the bones and leave half of the soup clear.
7. Place the Chinese cabbage on the bottom of the pot, then take a lump of lion's head stuffing, beat it between your hands several times to form a big Rice-meat dumplings, put it on the help, and then cover the vegetable leaf on the lion's head.
8. Add soup that is almost over the lion's head, bring to a boil over high heat, then simmer over low heat for 1.5 hours.
9. Finally, blanch the Shanghai green cabbage, remove the boiled cabbage leaves, season with salt and white pepper, and serve.