Stewed Lion Head

Overview

It is a famous Huaiyang dish that has a soft texture, melts in your mouth, is fat but not greasy, and is rich in nutrients. As long as you choose the right materials and pay attention to a few key points in the steps, it's not difficult to make it at home. Look at the picture and the process, and do it step by step - for delicious lion head, you need to use good rib pork belly, four square layers, seven lean and three fat, finely cut into small pieces, stir and add gluten. It should also be paired with crisp, tender and odorless vegetables, with water chestnuts being the best. However, water chestnuts are relatively seasonal. When water chestnuts are unavailable, lotus roots can be used instead. But I found a better alternative that is nutritious and tastes better, and that’s crispy yams. The mucus protein of yam is not only more nutritious, but also has a good adhesion effect, effectively preventing the balls from falling apart. In spring and summer, braised in braised sauce is a bit fatty, and stewed in plain broth is more palatable.

Tags

• hot dishes
• common dishes
• meat dishes
• old man
• huaiyang cuisine
• spring recipes
• banquet dishes
• lunch
• clear
• crispy yam
• dry starch
• egg
• green onion and ginger water
• pork belly
• rich chicken stock
• shaoxing rice wine
• small rapeseed heart
• wolfberry
• pepper
• salt

Ingredients

Steps

1. 1 Cut the green onion and ginger into large pieces and flatten them slightly. Pour into cold water and soak to release the flavor. Add more green onion and ginger and less water

   

2. 2 Frozen pork belly until hard, first cut into slices, then cut into shreds, and finally cut into small pieces;

   

3. 3 Put the meat cubes into a large bowl, add the onion and ginger water in small amounts and several times, stir in the same direction each time until the meat cubes absorb the water, and add the next time, I added about 3 or 4 tablespoons.

   

4. 4 Add until the meat is sticky, looks oily, and there is no excess water that cannot be absorbed. The amount of water added is related to the quality of the meat. The better the meat, the more water will be added. If you buy water-injected meat, don’t worry about how much water you add.

   

5. 5 Add 1 egg, salt, pepper and rice wine, and stir evenly in the original direction;

   

6. 6 Wash and peel crispy yams;

   

7. 7 Cut into small pieces similar to meat cubes;

   

8. 8 Immediately add to the meat and mix evenly in the original direction; (Yam is easy to oxidize and turn black after being peeled and diced, so be sure to wait until the meat filling is almost mixed before preparing it. Peel and dice immediately, and add and stir immediately after dicing)

   

9. 9 Finally add the dry starch, throw it in the original direction, and stir vigorously;

   

10. 10 Stir until the meat filling is thickened. (What is Shangjin? That is, the meat filling is getting thicker and thicker, and it takes more and more effort to stir. If you don’t use a little more force, you can’t stir it anymore. It’s almost “shangjin”)

    

11. 11 Start by dipping your hands in cold water, scoop up a handful of meat fillings (it depends on how big your hands are, I made 5 of these meat fillings, although there are 3 in the picture), form a ball, and smash it back and forth between your two hands, at least 50 times, don't be lazy, otherwise your meatballs will be in danger of breaking.

    

12. 12 Put the smashed meatballs directly into the steaming bowl. The bowl should be deeper;

    

13. 13 Take another large bowl, add 750ml cold water and two bottles of chicken stock;

    

14. 14 Stir evenly; (You can also use chicken soup directly, and there is no need for finished stock. But the chicken soup must be cold, and hot soup cannot be used. If the raw meatballs are poured with hot soup, what will be the result? Think about it.)

    

15. 15 Follow the edge of the steaming bowl and slowly pour it into the steaming bowl to cover all the meatballs;

    

16. 16 Add a little Shaoxing wine (extra quantity) and a few slices of ginger;

    

17. 17 Cover the bowl and put the steamer on; after the fire is turned on, steam for 1 to 1 and a half hours (it depends on the size of the meatballs you make, the meatballs will naturally need to be steamed for a while);

    

18. 18 When steaming the meatballs, prepare the vegetables: wash the rapeseed hearts and blanch them in boiling water with a little salt until cooked;

    

19. 19 Prepare a few more wolfberry seeds, wash them and scald them with boiling water;

    

20. 20 Steamed meatballs, put into beautiful containers;

    

21. 21 Add the filtered original soup

    

22. 22 Place the rapeseed hearts, sprinkle with wolfberry seeds, and that’s it.