The recipe for stewing lion's head

Health benefits

Pork belly: nourishing yin

Water chestnut: clearing heat and promoting saliva production

Cooking wine: promoting blood circulation and removing blood stasis

Ingredients

200g pork belly

Three water chestnuts

Moderate amount of rapeseed heart

Moderate amount of goji berries

Moderate amount of salt

An appropriate amount of onion and ginger water

Appropriate amount of egg white

Moderate amount of starch

Moderate amount of cooking wine

Fresh and moderate in June

The recipe for stewing lion's head

1. Wash the pork belly.

2. Cut into slices first.

3. Cut it into grains the size of rice.

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

5. Take out 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 light soy sauce and stir well in one direction.

9. Wash water chestnuts.

10. Peel and cut into small pieces.

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

12. Put the chopped water chestnuts into the mixture and roll evenly.

13. Gently place it in the stewing cup and add an appropriate amount of water.

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

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

16. Heat the rapeseed heart until cooked and set aside.

17.1 hours, put the rapeseed heart on top.

18. Bring it closer.

19. Take a group photo.

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