Stewed Lion Head

Overview

How to cook Stewed Lion Head at home

Tags

• hot dishes
• maternity
• dinner with friends
• huaiyang cuisine
• lunch
• cabbage leaves
• cooking wine
• green vegetables
• pork stuffing
• water chestnut
• wolfberry
• chopped green onion
• ginger slices
• pepper
• salt

Ingredients

Steps

1. 1 Put the pork stuffing into a container, add cooking wine, salt, pepper and chopped green onion and stir until smooth.

   

2. 2 Peel, wash and chop water chestnuts.

   

3. 3 Add the chopped water chestnuts to the meat filling and stir evenly.

   

4. 4 Take an appropriate amount of meat filling, beat it several times with your left and right hands, and roll it into a round shape.

   

5. 5 Add water to the casserole and bring to a boil, then turn to medium-low heat, add a piece of cabbage leaf, and place the lion's head on the cabbage leaf.

   

6. 6 Skim off the foam and add ginger slices and cooking wine.

   

7. 7 After boiling the pot, turn down the heat, cover with a cabbage leaf, and simmer for 20 minutes.

   

8. 8 When the time is up, take away the cabbage leaves, put in the washed wolfberries and cook for about 2 minutes.

   

9. 9 Add washed green cabbage leaves and blanch until cooked.

   

10. 10 Add salt, pepper to taste, and sprinkle with chopped green onion.