Pork paste Shiitake mushrooms
Magnolia slices Lotus root
Eggs Powder
Salt Pepper
Chicken Essence Vase vegetables
How to make stewed lion head [Stewed Lion Head] Recipe Illustration 1

Step 1

Peel the lotus root, wash the magnolia slices and shiitake mushrooms, then chop them separately [Stewed Lion Head] Recipe Illustration 2

Step 2

Add all the auxiliary ingredients to the meat paste, a little water, and stir vigorously in one direction. [Stewed Lion Head] Recipe Illustration 3

Step 3

Stir until the chopsticks can stand up[Stewed Lion Head] Recipe Illustration 4

Step 4

Shape into meatballs, put them in a pot of cold water, bring to a boil over medium heat and take them out. [Stewed Lion Head] Recipe Illustration 5

Step 5

Add water to the pot again, add the meatballs, add some salt and bring to a boil over high heat, then turn to medium to low heat and simmer for about 15 minutes. [Stewed Lion Head] Recipe Illustration 6

Step 6

Wash the vases, blanch them a little, add some chicken essence and sesame oil, sprinkle some pepper, and serve them out together with the meatballs. Cooking tips for braised lion head

Dance language: Don’t use too much cornstarch, otherwise it will affect the taste. The minced meat must be stirred properly so that it tastes delicious. Pour cold water into the pot so that the meatballs will not fall apart easily