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Lion head normal stew, steamed, braised three ways to eat.

1. braised lion's head: is the authentic Huaiyang cuisine. There are fat and lean meat red and oily, with green vegetables to cover, bright colors and pungent aroma, just look at the attraction of appetite.

2. Stewed lion's head: a traditional dish in Jiangsu, belonging to the Huaiyang cuisine. The taste is soft, fat but not greasy, rich in nutrients.

3. Steamed lion's head: made lion's head sprinkled with a little minced green onion and wolfberries, steamed in a cage for 60 minutes, take out can.

Expanded Information:

1. Specific methods of braised lion's head:

1) The first step: Prepare a bowl of chicken broth and pour it into a pot. soy sauce, 1 tsp cooking wine and a little salt and sugar.

2) Step 2: Add the meatballs, bring to a boil over medium heat, then reduce the heat and simmer for 15 minutes until the sauce thickens.

3) Step 3: Mix in water starch to thicken until thick and ready to serve.

4) Step 4: Finally, serve with pre-blanched bok choy and sprinkle with chopped green onion.

2. Lion's head is a traditional dish in the Huaiyang cuisine of Yangzhou, Jiangsu Province, China. It consists of 60% fat meat and 40% lean meat plus green onions, ginger, eggs and other ingredients chopped into a puree and made into fist-sized meatballs, which can be steamed or braised, and are fat but not greasy. But modern times generally use more lean meat.

Reference:

1. Baidu Encyclopedia - lion head

2. Baidu Encyclopedia - Braised Lion's Head