Stewed lion head(qing dun shi zi tou )

Stewed lion head

Introduction:

Production steps:

Step 1: prepare pork stuffing and wash cabbage

Step 2: open the pork stuffing with 3 tbsp stock and stir clockwise

Step 3: add vegetable oil, pepper, soy sauce, salt in turn, continue to stir clockwise, so the filling can be a little salty at this time

Step 4: add starch and continue to stir clockwise

Step 5: mixed meat, if you can't master the salty, you can taste it

Step 6: divide the minced meat into four parts and save them into balls by hand

Step 7: put proper amount of vegetable oil in the pot, and fry the meatballs in the pot for about 1-2 minutes.

Step 8: stir fry the balls and set aside.

Step 9: wash the pan, add a bowl of soup, then add a bowl of water, bring to a boil

Step 10: tear up the washed cabbage and put it into the pot

Step 11: put the fried balls on top.

Step 12: cover the pot and simmer for 10-15 minutes. Sprinkle with diced chili and garnish

Materials required:

Pork stuffing: 250g

Cabbage: half a piece

Starch: 2-3 tbsp

Pepper: right amount

Vegetable oil: 3 tbsp

Raw soy sauce: 1 tbsp

Pepper: 1 tsp

Salt: 0.5 TSP

Soup: (can be replaced by water) right amount

Note: 1, cabbage is very easy to cook, and the ball itself has almost fried, so stew for a while. 2. If there is no soup, it's OK to use water. So when you mix the stuffing, you can add more salt and other seasonings. When you stew, you can add chicken essence and salt in the soup. 3. Save meatballs when the meat in the palms of both hands back and forth to save, let the meatballs energetic. When frying, slowly into the pot, fry a good side and then turn over, don't worry too much, the ball will easily spread.

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Qing Dun Shi Zi Tou