Stewed Lion Head

Overview

Lion head is a traditional dish in Huaiyang cuisine in Yangzhou City, Jiangsu Province, China. It is made of 60% fat meat and 40% lean meat, plus onions, ginger, eggs and other ingredients, minced into meat paste and made into fist-sized meatballs. It can be steamed or braised, and is fat but not greasy.

Tags

• hot dishes
• preparing meals
• old man
• huaiyang cuisine
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• dinner
• famous dishes
• students
• cabbage
• corn starch
• egg white
• jiang mo
• onion foam
• pork belly
• rapeseed
• sugar
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Cut the pork belly into slices, then into strips and then into cubes, about the size of pomegranate seeds. Chill the meat in the refrigerator before cutting to make it easier to cut. After cutting, use a knife to chop the meat filling slightly. Don't chop for too long, just increase the stickiness of the meat. This is called fine and rough chop.

   

2. 2 Add 1 tsp salt, 1 tsp sugar, 1 tsp pepper, 1 egg white, 1 tbsp cooking wine, 1 tbsp cornstarch, 2 tsp ginger mint and 2 tsp onion mint to the meat filling. Ginger foam and onion foam are best ground into foam with a grater, or you can cut it with a knife.

   

3. 3 Stir thoroughly with chopsticks to thicken the meat filling

   

4. 4 Cut the cabbage stems and leaves, then place the cabbage stems on the bottom of the pot

   

5. 5 Form the meat filling into 4 balls and place them on top of the cabbage buns

   

6. 6 Cover the meatballs with cabbage leaves, put 2 slices of ginger, and slowly pour boiling water from one side of the pot until the meatballs are covered

   

7. 7 After boiling over high heat, immediately turn to the lowest heat and simmer for 2 hours

   

8. 8 Use chopsticks to pick out the cabbage ends and leaves

   

9. 9 Add the washed rapeseed and blanch until cooked. Add appropriate amount of salt and pepper to taste.