What is the main ingredient of lion's head? Is it a lion's head?

Stewed lion's head is a famous dish in Jiangsu, a classic dish in Huaiyang cuisine and a famous dish in state banquet. This dish is mainly made of pork flower meat, finely chopped and stewed. After cooking, the dish tastes soft and waxy, fat but not greasy, salty and delicious. Authentic stewed lion head. Chefs share detailed steps, or they can cook state banquet dishes at home. The traditional lion head should be pork belly, fat four and thin six, so that the lion head can be soft and elastic.

Remember not to over-season the stewed lion's head, because it is too strong, which masks the delicate and elegant characteristics of Huaiyang cuisine. The meat stuffing must be repeatedly stirred and reassembled. After putting the lion's head into the casserole, remember to simmer it slowly to stimulate the fragrance and elegance of the lion's head to the greatest extent. The lion's head is covered with several Chinese cabbage leaves, keeping the same maturity. Finally, it is suitable for serving, and the front is decorated with rapeseed core and medlar.

Ingredients: 500g pork belly.

Ingredients: egg white 1, rapeseed kernel, medlar and Chinese cabbage leaves.

Seasoning: onion Jiang Shui100g, salt 8+3, cooking wine10g.

manufacturing process

1, pork belly, the ratio is best to choose fat four thin six, too fat to eat fat, you can also choose Panax notoginseng or Baal meat.

2. Pork belly is finely chopped, first finely chopped, and then slightly chopped.

3. Add salt 8, cooking wine 10g, egg white 1g into the meat stuffing, grab it in one direction by hand, and add onion Jiang Shui about 10g several times.

4. Add a proper amount of water to the casserole, turn to a low heat after boiling, and keep it slightly boiling. Grab about 50 grams of meat stuffing and pat it back and forth with both hands to form a uniform and delicate meat ball. Then carefully put the meatballs into the casserole one by one.

5. Then cover the lion's head with a layer of cabbage leaves, and let the lion's head be completely immersed in the water to keep the maturity of each lion's head consistent. Simmer for about 4 hours. Take out the cabbage leaves and adjust the taste with 3 grams of salt.

6. Put a lion's head into the soup pot, add a proper amount of clear soup stewed with lion's head, and add a cooked rape core and several medlars. A state banquet dish stewed lion's head is ready. Absolutely high.

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