The method of stewing lion heads

Health benefits

Pork belly: Moisturizing and drying

Water chestnut: Clearing heat and generating saliva

Cooking wine: low protein

Ingredients and materials

200g pork belly

Three water chestnuts

Moderate amount of rapeseed heart

Moderate amount of goji berries

Salt in moderation

Moderate amount of scallion ginger water

Moderate amount of egg white

Moderate amount of starch

Moderate amount of cooking wine

June Fresh Moderate

The method of stewing lion heads

1.Wash the pork belly thoroughly.

2. Cut into slices first.

3. Cut into rice sized grains again.

4.Soak shredded scallions and ginger in an appropriate amount of hot water for a while.

5. Remove the shredded scallions and ginger, and add a spoonful of starch.

6. Pour the starch into the meat filling.

7. Add an egg white.

8. Add an appropriate amount of cooking wine, salt, and soy sauce and stir in one direction.

9. Wash the water chestnuts thoroughly.

10. Peel and cut into small pieces.

11. Add some crushed water chestnuts and stir evenly. Take about 100 grams of meat stuffing and knead it into Rice-meat dumplings.

12. Roll the crushed water chestnuts evenly.

13. Gently place it in the stew pot and add an appropriate amount of water.

14. Garnish with red goji berries and place the stew pot in a pressure cooker.

15. Cover and steam over low heat for 1 hour.

16. Heat the rapeseed heart until cooked and set aside for later use.

17.1 hours, place the rapeseed heart on top.

18. Pull closer.

19. Take a group photo.

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