Rib meat 700g Lotus root 150g
Thin bamboo shoots A few Chinese cabbage Three
Onions Ginger
Eggs 1 Salt
White pepper Huadiao Wine
Starch
How to make lion head Illustration of stewed lion head 1

Step 1

Wash lotus root, peel and cut into pieces Illustration of braised lion head 2

Step 2

Peel the rib meat, freeze it in the refrigerator until semi-hard, cut into 3mm slices, and then cut into small pieces

Step 3

Add an egg, a little minced green onion and ginger, minced lotus root, Huadiao wine, white pepper, and salt to the meat, and mix well with your hands, not too many times. Illustration of braised lion head 4

Step 4

Take an appropriate amount of starch and add some water. The amount of water can just melt the starch and turn it into water starch. Illustration of braised lion head 5

Step 5

Add it to the minced meat and scratch it a few times until it feels sticky. Illustration of braised lion head 6

Step 6

Take out a little meat filling and toss it back and forth with both hands, tossing each lion head at least 50 times! Illustration of Stewed Lion Head 7

Step 7

Put water in a deep pot, and when it is almost boiling, gently put down the lion's head. You can use a large spoon to put it in. Illustration of how to make stewed lion head 8

Step 8

Add some Huadiao, ginger slices, green onions, add thin bamboo shoots, bring to a boil, then turn down the heat, cover and simmer for 3 hours Illustration of braised lion head 9

Step 9

When the pot is finally out of the pot, cook some green vegetables and serve them on a plate Lion's Head Cooking Tips

1. The meat must be frozen and hard to cut. The meat I bought was not too frozen and I was exhausted from cutting it. In the end, it was cut into large pieces. Only when it is cut into pieces can it feel like it melts in the mouth. It must not be minced. Meat treated like that. 2. Buy meat that is thin with Panax notoginseng or 46. Otherwise, the meat will not taste very good. 3. If you have horseshoes, it’s best to use horseshoes. You can’t buy horseshoes this season, so I used lotus roots. 4. The lion head must be flipped 50 times with your hands. This is very important. 5. Anything that must touch the lion's head must be done gently, preferably with a big spoon. 6. Keep the fire as low as possible and don’t boil the lion’s head into pieces. 7. You must use a deep pot and the water must cover the lion's head, otherwise the color of the cooked food will be different