Huaiyang Stewed Lion Head

1. Sliced pork belly

2. Cut the silk again

3. Cut it into small cubes again

4. Chop it roughly. This dish is "diced meat lion's head" (each diced meat in the Rice-meat dumplings is clear, like a bun on a stone lion's head). The meat fillings used are "finely cut and roughly chopped", so they should be finely cut into small pieces and then roughly chopped for a few times. The purpose of meat cutting is to make the meat balls better combined and not easy to spread; Don't chop it too finely to avoid turning it into a "meat filled lion's head", otherwise it won't be the same flavor.

5. Wash, cook, and peel the water chestnuts, then cut them into small cubes

6. Only take 10 grams of scallion white (never use green scallion leaves, as they will change color and damage the overall appearance of the dish after being stewed for a long time) and chop them into small pieces

7. Chop the ginger into small pieces (if you have tools, you can also grind it into small pieces)

8. Add salt and pepper to diced meat

9. Add soy sauce again

10. Add cooking wine

11. Use your hands to grab it evenly (do not stir with chopsticks to prevent the meat filling from becoming chewy)

12. Pour a small amount of water multiple times, take a little and grab it evenly with your hands, then pour a little more. Generally speaking, adding 200 grams of water to 500 grams of meat is similar, but it also depends on the actual situation. For example, the water absorption of pork grown in soil and feed is different, and the fineness of the meat filling is also different. Therefore, pour a little and grab it evenly by hand. If the water is already saturated, there is no need to add more water.

13. Mix the starch with a small amount of water to make wet starch, pour it in and shake well.

14. Put chopped scallions, ginger, and diced water chestnuts into the mixture and mix well

15. Divide the mixed meat filling into 4 equal parts, take one part and hold it in your hand. Throw it from one hand to the other, and then from the other hand back to this hand. Repeat this process for 90 rounds, and the meat filling will eventually become a denser spherical shape

16. Put water in the pot and hold the meatballs in the water with your hands

17. Due to the high moisture content of meatballs, their specific gravity is similar to that of water and they can be suspended in water

18. Repeat steps 15-17, make three more meatballs, put them in a pot, cover them with a few Chinese cabbage leaves, bring to a boil over medium heat, then simmer on low heat for 1.5-2 hours

19. After cooking, first remove the cabbage and do not throw it away. This is a delicious soup cabbage

20. Put in a few green vegetable hearts and blanch until cooked

21. Start enjoying delicious lion heads now!