Ingredients: 500g of pork on the front hip, 6 pieces of rapeseed, 2 teaspoon of diced green onion, 10g, 1 teaspoon of ginger, 5g, 2 teaspoons of starch, 10g, 1 teaspoon of shallot, 5g, cold soup or cold water, 500ml
Seasoning: 2 tablespoons of 30 ml of wine, 2 teaspoons of salt and 10 g of salt
1. The vegetable core should be washed clean. Chives cut into small pieces.
2, before the hip butchery first cut into small pieces, and then minced into minced meat, the process of adding scallions and ginger minced with minced. Add starch, cooking wine, and salt, and stir well.
3, divide the good pork stuffing into 4 pieces, respectively, in the hands of simmering water into a large ball.
4, large balls into a deep porcelain bowl, slowly into the cold soup (or cold water), to be able to not have meatballs. Put the deep bowl into the steamer and steam over the steam for 40 minutes.
5, another take a net boil, boiled with boiling water to boil the core, remove the drained water, the neat code into another deep porcelain plate, and then steamed a good lion head into this tray, and drenched steamed lion The broth of the head is sprinkled with chives on the surface.
1. When making large balls, you can wet your hands first to avoid sticking your hands.
2, in order to save cooking time, in order to make the lion head can be made smaller, reducing the time stew.
3, can also buy ready-made ground meat filling, but pay attention to fat and thin, it is best Qicheng thin, three into fat.