The practice of lion s head at the state banquet, stewed lion s head is a state banquet dish, how to

Ingredients: Peeled pork belly kilogram (fat 6 lean 4), meat skin 500 grams, meat bones 500 grams of special delicious Huaiyang vegetables stewed lion's head.

Ingredients: 15 grams of chopped green onion, 20 grams of ginger rice, 80 grams of egg liquid, 15 grams of corn starch, 4 Chinese cabbage leaves, 15 cabbage sums, 32 grams of salt, 20 grams of monosodium glutamate, 60 grams of cooking wine, 100 grams of water.

The production process of stewed lion's head:

1. Peel the pork belly, cut it into the size of pomegranate grains, then add chopped green onions, ginger rice, eggs, cornstarch, salt, monosodium glutamate, 100 grams of water, 20 grams of cooking wine, stir well and beat vigorously.

2. Put the skin and bones of the meat into a pot of boiling water, remove and wash and set aside.

3. Put the meat particles after strength, down into each 125 grams of lion head, start the water pot, wait for the water to boil, change to a low fire, when the water splashes are fisheye bubbles, evenly wrap the lion head with wet cornstarch, put it into the water pot, about 15 lion heads, keep the water slightly rolling, when the lion head floats up, take it out and put it into a large casserole with 4 kg of water, then put in the meat skin, meat bones, cover with cabbage leaves, 40 grams of cooking wine, and simmer for about 3 hours.

4. Take out a lion's head and put it in a container, pour the original soup on it, blanch the cabbage sum until it is ripe, the color is emerald green, take it out, and put it around the side of the lion's head to serve.

Ingredients needed to make a lion's head for the state banquet: 500 grams of pork belly, 20 grams of shiitake mushrooms, half a bamboo shoot, a number of water chestnuts, plate oil, peanut oil, salt, monosodium glutamate, sugar, cooking wine, corn starch, soy sauce, appropriate amount of green onion and ginger.

1. Lion's head meatballs are made with half-fat and half-lean pork belly puree, so as to avoid being too greasy, you can use a ratio of lean meat to fat meat with a ratio of 2:1.

2. Wash the pork, remove the fascia, chop into minced meat, or whip it into minced meat with a blender. Peel the water chestnuts or fresh lotus roots, wash them, and cut them into minced pieces for later use; The oil should also be minced. Wash the green onion, flatten it and cut it into long strips; Wash the ginger, crush it, slice it and set aside; Prepare 1 cup of water, add green onion and ginger, knead the spicy flavor with your hands, and strain out the green onion and ginger to make it green onion and ginger water.

3. Put the minced pork puree and plate oil into a container, beat in the eggs, add the minced water chestnuts, then add 1 tablespoon of soy sauce, 1 tablespoon of starch, 1 tablespoon of green onion and ginger water, a little salt, stir well, and stir vigorously.

4. Then pinch the meatballs with your hands and set aside, pour an appropriate amount of oil into the pot, burn until it is hot, put in the meatballs, fry them until the appearance is golden brown, remove and drain the oil. The meatballs are most afraid of falling apart after being put into the pot, so they should be fried quickly on high heat for 2 minutes and then turned to low heat immediately so that they will not be burned.

5. Pour out the oil in the pot, then put back the meatballs, add an appropriate amount of soup or water, bring to a boil over high heat, change to low heat and simmer for about 12 minutes, add bamboo shoots, sugar, pepper, oyster sauce, soy sauce, rice wine, burn until the soup is almost dry, and finally thicken it with water starch, and put small rape around the edge of the plate.

6. You can also add more stock or water, exceed the height of the meatballs, then add seasonings, turn to low heat and simmer for about 1 hour after boiling, stew until the soup is about to dry up, and then the water starch can be thickened, and it will be more delicious to stew more.

Stewed lion's head is a very delicious dish, we usually can do it ourselves at home, we first have to choose a piece of good pork belly, and then go home to chop this piece of pork belly into a meat puree, and then put in the seasoning, as well as green onions, ginger and garlic to make it, when making a steamed lion head, there is no need to put soy sauce in the lion's head, because if you put soy sauce, it is also not so good-looking.

First, the first thing is to make braised lion heads. Meat.

When we make the braised lion's head, we put green onions, ginger and garlic, cooking wine, and pepper into the meat to pick out the flavor, and then beat it to the strength, and then put three egg whites. This will make the meat more tender.

The second step is to boil water to boil the lion's head.

In the second step, we put some boiling water in the pot, and after boiling, we make the lion's head one by one and put it in the pot to boil.

3. After the lion's head is set, then stew it in a casserole.

When we have formed the lion's head, prepare a casserole, put all the lion's head in this casserole, add an appropriate amount of water, simmer for about 30 minutes, and then put some greens on it.

When making braised lion head, the braised lion head stewed in a casserole is more delicious, we can also use a small cup to put the lion head into the cup, and then put it in the pot to steam, so that the steamed lion head is called steamed lion head, which is very tender and delicious.

Steamed lion's head it is also very simple to do, so at home when we make steamed lion head, the most important thing is to adjust its meat filling, we must make the meat filling after the strength to do it, so that it tastes more chewy, more chewy, steamed lion head is also a very delicious ingredient, and we can not only eat the lion head inside, but also drink the soup inside, which is very nutritious.

The pork is first shredded, then cut into large pieces, and then coarsely chopped with a knife; Stir in the minced ginger, green onion, water chestnut, shiitake mushroom (I only added one, in order to increase the fragrance, and I am afraid that it will affect the appearance of the lion's head), add white pepper, cooking wine, salt, eggs, water starch, mix well.

Grasp it evenly with your hands, beat it repeatedly (scoop it up, and then fall it into the basin, don't stir it), take an appropriate amount of meat filling, make a large ball with your hands, and pour it dozens of times with both hands, so that the skin of the meatball is complete, the inside of the meatball is soft, and the outside is more tight and complete. Do them all in turn.

Add cold broth to the pot (the amount should cover all the meatballs) and gently put the meatballs into the water, if the meatballs in the water do not fall, it means that the lion's head is more than half successful.

Heat the whole process on low heat, skim off the foam, add a little cooking wine, and then cover and simmer for about two hours.

It is best to cover it with baby cabbage leaves or cabbage leaves, so that the lion's head is always in the soup and does not float up, so that the heat is even.

When the lion's head is ripe, you will see it all floating. In this way, the stewed lion's head is ready, the inside is fresh and fragrant, and it melts in the mouth, which is suitable for all ages.

Pour some sauce over the lion's head. Sauce is made with soy sauce and oyster sauce, and the lion's head is drizzled over when it is almost cooked, and the lion's head dipped in the soup tastes even more delicious.