Poyang Lake Lion's Head is a famous Han dish in Nanchang, Jiangxi Province.
Main ingredient: pork belly
Accessories: grated taro, minced horseshoe, minced ham, grated scallops, minced ginger, eggs
Seasonings: dry starch, refined salt, soy sauce, pepper, cooking wine, onion, ginger
How to do it:
Step 1: Cut taro, put in a bowl, add refined salt, mix well and marinate until soft, and cut pork with rice grains.
Second step: Mix meat, grated taro, minced horseshoe, minced ham, grated scallops, minced ginger and eggs, add dry starch, refined salt, soy sauce and pepper and divide into 4 servings. salted egg yolk, raw lion head
Third step: Then heat a wok, put in salad oil and heat it to 50% heat, put raw body of lion's head, fry until golden brown, take it out, put it in broth (equal to lion's head), and then add refined salt , cooking wine, soy sauce, shallots and grated ginger and steam in cage for about 2 hours. When crispy and out of cage, remove green onion knots, heat a frying pan, bring water to a boil, add a small amount of oil, add chinese cabbage core, refined salt, chicken essence, monosodium glutamate, fry until tender, remove from pot and place in a flat soup bowl. Reheat wok, pour original lion's head juice into pan, put lion's head upside down on cabbage, thicken with wet starch, add bright butter, pour over lion's head and serve.