Steamed lion head

Overview

There are generally three cooking methods for lion head: stewed, steamed, and braised. If you want to eat something lighter, it is recommended to steam it, which can not only maintain the original deliciousness of the ingredients, but also try not to destroy its nutrients!

Tags

• hot dishes
• home cooking
• chinese banquet
• huaiyang cuisine
• chicken essence
• cooking wine
• egg white
• lotus root
• mushrooms
• pork belly
• rapeseed
• starch
• white sugar
• ginger
• salt
• white pepper

Ingredients

Steps

1. 1 Chop shiitake mushrooms, lotus root and ginger into powder.

   

2. 2 Peel the pork belly and chop into fine pieces. Add salt, chicken essence, sugar, cooking wine, and egg white, and mix evenly in a clockwise direction.

   

3. 3 Add starch, shiitake mushrooms, lotus root and ginger and stir clockwise.

   

4. 4 Place 4 pieces of rapeseed on the bottom of the pot.

   

5. 5 Shape the minced meat into meatballs.

   

6. 6 Put it on the rapeseed in the pot (you can add a little stock).

   

7. 7 Steam for 40 minutes over water, then add the rapeseed core, steam for 5 minutes, and sprinkle a little white pepper into the soup.