How to cook Yangzhou lion head (sunflower chopped meat)

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  1. Add salt, minced onion and ginger, pepper, cooking wine and cornstarch to the diced pork belly and mix well.Remember to.Stir in one direction.

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  2. During the stirring process, add water in batches to make sure Eat water under the meat to get the energy.

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  3. Repeat this action, about ten times, and then make Lion heads of the same size can be any size, but I think the stewed lion heads can be slightly larger (one kilogram of pork belly can make about ten).Simmer over low heat for three hours.Through such a long period of slow stewing, the fat can be reduced.After the stuffing comes out, the final taste will make you feel fat but not greasy and it will melt in your mouth.

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  4.Put it into a casserole and top it with cabbage.