News
Braised lion head
Release time:
2018-05-24 15:31
Source:
Ingredients: 500g rump pork, 6 small rapeseed cores, 2 tsp minced green onions 10g, 1 tsp 5g minced ginger, 2 tsp starch 10g, 1 tsp 5g chives, 500ml cold stock or cold water
Seasoning: 2 tablespoons of Jinguanyuan cooking wine 30ml, 2 teaspoons of salt 10g
practice:
1. Wash the cabbage cores cleanly. Chop chives into small pieces.
2. Cut the front buttock meat into small pieces first, and then mince it into minced meat. In the process, add minced green onions and minced ginger and mince them together. Add starch, cooking wine and salt and stir evenly.
3. Divide the mixed pork filling into 4 equal portions and form each into large balls with your hands dipped in water.
4. Place the large meatballs in a deep porcelain bowl and slowly pour in cold broth (or cold water) to cover the meatballs. Place a deep bowl into a steamer and steam over high heat for 40 minutes.
5. Take another clean pot, use boiling water to cook the cabbage cores, take out and drain the water, and put them neatly into another deep porcelain plate. Then move the steamed lion heads to this plate and pour in the steamed lion heads. Add the broth to the head and sprinkle chopped chives on the surface.
Tips:
1. When making large meatballs, wet your hands first to prevent the meat filling from sticking to your hands.
2. In order to save cooking time, you can make the lion head smaller and reduce the time of stewing in water.
3. You can also directly purchase ready-made minced meat filling, but you should pay attention to the combination of fat and thin. It is best to use 70% lean and 30% fat.
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