cod lion head
Sam's Black Cod Nuggets 1000g | Horse hoof (peeled) 70 grams |
Rice wine (for stuffing) 5 grams | Ginger and green onion water (for stuffing) Appropriate amount |
Salt (for stuffing) 10 grams | Pepper (for stuffing) 1g |
Chicken essence (for stuffing) 2 grams | Egg white (for filling) 1 |
Cornstarch 10 grams | Ginger slices (for soup) 3 tablets |
Scallions (for soup) 4 segments | Rice wine (for soup) 5 grams |
Pepper (for soup) Appropriate amount | Chicken essence (for soup) Appropriate amount |
Step 1
Peel and dice the water chestnuts and set asideStep 2
Peel and debone the fish and cut into small cubesStep 3
Add 5g rice wine, 10g salt and 1g pepper to the diced fish and mix well (see video for details)Step 4
Add egg white, ginger and scallion water in small amounts and stir until absorbed.Step 5
Add cornstarch and beat wellStep 6
Add water chestnuts and mix wellStep 7
Heat the water until slightly bubbling (about 80-90 degrees)Step 8
Form the cod meat into a ball, (smear a little mixture of egg white and cornstarch on your hands to help shape the lion's head) and put it into the soupStep 9
Remove the foam, add chicken essence, rice wine and ginger slices to the soup to tasteStep 10
Cook the meatballs over low heat until they float. Turn off the heat. After turning off the heat, simmer for 10 minutes.Step 11
fish outFor the lion head, pour the filtered soup (you can also use stock, be sure to filter it to ensure the soup is clear) and garnish with green vegetables and wolfberryStep 12
ServeStep 13
Highlights of the Mid-Autumn Festival Family Banquet Cod lion head cooking tipsThe seasoning can be adjusted according to different tastes, but please note that the liquid seasoning added during the seasoning process must be stirred until absorbed before adding the second one. Add small amounts and multiple times