Health effects
Pork belly: moisturizes dryness
Water chestnuts: resolves phlegm
Cooking wine: low protein
Ingredients
Pork belly ( 200g ) | Water chestnuts ( 3 ) |
Rapeseed heart ( appropriate amount ) | Wolfberry ( appropriate amount ) div> |
Salt ( appropriate amount ) | |
Egg white ( appropriate amount ) | Starch ( appropriate amount ) |
cooking wine ( appropriate amount ) | June Fresh ( Moderate amount ) |
How to stew lion head
1.Wash the pork belly.
2.Cut into slices first.
3. Then cut into rice-sized pieces.
4. Soak the onion and ginger shreds in an appropriate amount of hot water for a while.
5. Remove the onion and ginger shreds and add a spoonful of starch.
6.Pour the starch into the meat filling.
7.Put an egg white.
8.Put in an appropriate amount of cooking wine, salt, and light soy sauce and stir in one direction.
9.Wash the water chestnuts.
10.Peel and cut into small pieces.
11. Add some chopped water chestnuts and stir evenly.Remove about 100 grams of meat filling and form into meatballs.
12. Add in chopped water chestnuts and roll evenly.
13.Gently place it in the stew pot and add appropriate amount of water.
14. Garnish with red wolfberries, and put the stew pot into the pressure cooker.
15. Cover and steam over low heat for 1 hour.
16. Blanch the rapeseed hearts until cooked and set aside.
17.After 1 hour, put the rapeseed hearts.
18. Zoom in.
19.Let’s take a group photo.
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