Beef Lion Head

Overview

How to cook Beef Lion Head at home

Tags

• hot dishes
• beef
• chicken essence
• lean pork
• pig fat
• pocket mushroom
• shaoxing old wine
• tomato
• salt
• white pepper

Ingredients

Steps

1. 1 Prepare all the ingredients. First, cut the beef into 4 mm cubes (pellets). Also cut the pig fat into 4 mm particles. After cutting the fat into pieces, use the back of the knife to cut the meat patties several times. The purpose is to make the fat thick and the fat can be easily dissolved when cooked.

   

2. 2 Mix the cut beef cubes and pork fat cubes in a ratio of 4:1, add an appropriate amount of rice wine, and twist in one direction. Then add salt, white pepper, and a little chicken essence, twist and stir, then place the beef in the palm of your hand and roll it gently into a ball.

   

3. 3 Add an appropriate amount of cold water or stock to the casserole (if using stock, there is no need to add chicken essence to the meat, and there is no need to add pork slices to the soup), turn on the heat, add the mushrooms and pork slices, bring to a boil over high heat, then reduce to medium to low heat and simmer for 5 minutes, then reduce to low heat and add salt.

   

4. 4 Small fire! Keep the soup in the casserole from boiling. Divide the whole beef ball into 3 parts. Use your left and right hands to roll the balls into 5.5 cm diameter balls (the balls will fall apart easily if they are small) and place them gently into the casserole.

   

5. 5 After all the beef balls have changed color and set, skim off the foam, cover with a large vegetable leaf, turn on medium heat and keep the pot slightly open, cover the casserole and cook for 5 minutes.

   

6. 6 Open the pot, remove the vegetable leaves, add a sliced tomato and cook for 2 minutes, then turn off the heat.