Shepherd's purse, clam and lion head(qi cai ha li shi zi tou )

Shepherd's purse, clam and lion head

Introduction:

"Shepherd's purse and clam are very fresh food. The fat man added some pork to make a lion's head of shepherd's purse and clam. The lion's head is cooked with the original clam soup. The lion's head is very delicious."

Production steps:

Step 1: put clams into water and add appropriate amount of salt to spit sand.

Step 2: Boil the clams in the pot and take the meat.

Step 3: filter the original clam soup.

Step 4: mince the pork.

Step 5: wash the scallion and ginger and cut them into small pieces.

Step 6: put the minced meat, onion and ginger into a bowl, add salt, pepper, meijixian, starch and a little clam soup in one direction.

Step 7: add clam meat and mix well.

Step 8: wash shepherd's purse and cut into powder.

Step 9: mix well in the meat.

Step 10: take appropriate amount of meat flavor and hold it into meatballs.

Step 11: add the filtered clam soup into the casserole and bring to a boil.

Step 12: turn the fire down and put in the lion's head.

Step 13: cover and cook for 45 minutes. Add a little salt before turning off the heat.

Materials required:

Pork: 150g

Clam meat: 60g

Shepherd's purse: 40g

Scallion: 5g

Ginger: 2G

Salt: 1g

Pepper: 1g

Meijixian: 5ml

Original clam soup: right amount

Starch: right amount

Note: the clam soup must be filtered again to avoid sediment. The lion's head must be cooked slowly over a low heat. The lion's head is easy to be broken up over a high heat. Add the salt at the end.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Qi Cai Ha Li Shi Zi Tou