Home-style Qing Dyna Shiitake Lion's Head Soup Method

The lion's head is a Huaiyang dish, very fresh and tender to eat, nutritious and delicious. Besides braising the lion's head can also be clear stewed. Clear stewed lion's head is simple to make; it tastes refreshing without any greasiness. You might want to try making it.

　　Ingredients Main ingredients: 500g of pork tenderloin, 50g of wild mushrooms,250g of Shanghai green vegetables, 150g of Chinese cabbage,large,Chinese cabbage, an egg, salt to taste, and a small amount of, ginger, and green onions.Some carrots, and a little bit of,diced ginger and chopped green onions. A little sugar,a pinch of pepper powder, an appropriate amount of light soy sauce, and mild alcohol. An appropriate amount of cornstarch.Steps 1. Wash 500g of pork tenderloin and 50g of wild mushrooms.

2. Soak the,

mushrooms

in warm water for three hours until they are fully opened.3. Separate the lean and fat parts, chop the lean meat into corn kernel-sized pieces, and mince the fatty part finely. Then combine them to be minced together. 4. Add light soy sauce, mild alcohol, salt, sugar, and pepper powder to the minced meat and mix well.

5. Chop the ginger and green onions finely and place in a bowl; add half a cup of water and stir by hand to extract the flavors, then strain out the ginger and green onions to keep only the juice.6. Add this juice to the meat paste three times, allowing each addition to be absorbed before adding the next, while stirring until well mixed. 7. Add egg whites and mix thoroughly.8. Clean and chop the wild mushrooms, then add them to the meat mixture and mix well. 9. Wash,Chinese cabbage, carrots, and Shanghai green vegetables.

10. Remove the stems from the large Chinese cabbage leaves; divide the meat paste into three parts, shape each portion into a ball, place them on the cabbage leaves, and arrange these balls in a pot.

11. Add,

stock

(such as chicken stock or beef stock) to the pot, then cover with the stems of the large Chinese cabbage and other Chinese cabbage leaves, adding just a little salt.

12. Bring to a boil over high heat, then reduce to low heat, remove any foam that appears, cover, and simmer for two hours.

13. Peel the carrots into pieces about the size of the head of a chopstick, insert them into the bottom center point of the Shanghai green vegetables (the hearts).14. Boil some water in a pot, add salt to taste, then blanch and cool the vegetables. 15. Add pepper powder to the stewed lion's head; if it is not flavorful enough, you can add a little more salt.

(Tip 1: Actually, the large Chinese cabbage can be discarded, but I didn't waste it as it was very well-seasoned.)(Tip 2: This time I used wild mushrooms from Northeast China which are particularly aromatic; make sure to soak them in warm water beforehand. The soaking liquid for the mushrooms can also be used to cook the lion's head.)(Tip 3: The meat paste should ideally be manually chopped into grain-sized pieces, not minced with a machine.)

(Tip 4: There should be some fat in the meat; it would become tough if too lean.)Stock Cover the meat ball with Chinese cabbage cores and another piece of Chinese cabbage, adding a little salt.(The stock can be chicken stock or bone broth both are fine)12. Large burning

switch to low heat, remove any scum, cover and simmer for two hours.13. Carrots cut into pieces smaller than a chopstick tip, inserted into the center of Shanghai green bok choy

bottom.14. In the pot, bring water to a boil, add oil and salt to blanch, then rinse with cold water. 15. Add pepper powder when stewing the meat ball, add more salt if needed for flavor.

Tips

1. Actually, parts of the Chinese cabbage can be discarded, but I ate them as they were very flavorful.

2. The wild mushrooms from Northeast China used this time are particularly fragrant, but they should be soaked in warm water beforehand, and the soaking liquid can also be used to cook the meat ball.

3. The meat filling is best made by hand-chopping into granular pieces, not using a meat grinder.

4. The meat should have some fat; if too lean, it will become dry.

The meat filling is best made by hand into pieces, not using a meat grinder.

The meat should have some fatty parts; if too lean, it will be tough to eat.