How to make lion head in clear soup

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  1. Prepare the pork belly , peel and freeze until firm and then cut into small pieces.You can also use pork belly filling instead, but the taste will be worse

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  2.Add 10g cooking wine, 4g salt, 2 egg whites, 1g white pepper, 15g starch, beat vigorously in one direction

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  3.Put 5g minced ginger and 5g minced green onion in a bowl, soak in 60g warm water for 5 minutes, filter out the onion and ginger, leaving only the onion and ginger water, about 50g

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  4.Prepare some water chestnuts

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  5.Water chestnuts After peeling, dice 160g water chestnuts and set aside

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  6. Add the onion and ginger water to the meat 5 times In the stuffing, stir thoroughly after each addition before adding the next one

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  7. Put the water chestnuts Pour the cubes into the meat filling and mix well

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  8.Put 5 pieces of cabbage into the pot p>

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  9. Form the meat filling into 5 large balls with your hands and place them on the cabbage gang

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  10.Cover the meatballs with 5 cabbage leaves

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  11.Pour in cold water to cover the meatballs, cover the pot, bring to a boil over high heat, then turn to low heat and simmer for 120 minutes

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  12.After 120 minutes, blanch 3 rapeseeds, sprinkle with 5 wolfberry seeds, turn off the heat and add 2g of salt to taste

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  13.The clear soup lion head is ready, it is ready to be eaten in a bowl