How to make cabbage lion head

Cooking is not only an essential skill in life, but also a joy to do. In fact, the benefits of cooking are far more than these. Below, the editor will introduce to you the method of making cabbage lion head, so that you can also enjoy the fun of cooking.

1. Put the minced meat into a large bowl.

2. Soak the mushrooms in water.

3. Chop green onion and ginger

4. Squeeze out the water from the mushrooms and cut into small cubes.

5. Add scallions, ginger and mushrooms into the minced meat and stir slightly.

6. Add appropriate amount of soy sauce.

7. Add appropriate amount of crushed pepper.

8. Add appropriate amount of sesame oil.

9. Add appropriate amount of cooking wine

10. Add appropriate amount of raw starch and mix well.

11. Beat an egg and mix well.

12. Add more oil to the pan.

13. When the oil temperature reaches 50% hot, roll the meat filling into large balls, put them into the pan and fry over medium heat.

14. Prepare a clove of garlic.

15. Fry the meatballs until golden brown on one side and then turn them over. After all the meatballs are turned over, add the garlic cloves and fry them together.

16. Remove the meatballs from the frying pan when both sides are golden brown. Because the meatballs are relatively soft, the fried meatballs are in the shape of thick pancakes, and the middle is still red, which is enough.

17. Wash the cabbage and divide the stems and leaves into two pieces.

18. Continue to use the oil used to fry the meatballs, and continue to fry the garlic cloves together.

19. Add the cabbage leaves and fry

20. Fry each slice until transparent and slightly charred on the surface.

21. Put the fried vegetable stems in another pot, preferably a deeper pot.

22. After the vegetable stems are fried, fry the leaves, as they are easier to cook.

23. After frying, place it on top of the cabbage leaves.

24. Turn on the heat and press the meatballs on the cabbage.

25. Add appropriate amount of light soy sauce.

26. Add appropriate amount of cooking wine.

27. Add clean water to slightly cover the cabbage. Bring to a boil over high heat and simmer for 5 minutes, then reduce heat and simmer for 2 hours.

28. After stewing, you can soak it overnight before eating. The cabbage will be transparent and have absorbed the rich aroma of the broth. There is no oil in the meatballs and the meat is relatively loose. Chop it up and add a little broth to mix with rice. It is very delicious.

29. Golden garlic is also extremely delicious, don’t miss it.

Today’s introduction to Chinese Cabbage Lion Head ends here. Have you learned how to make this dish? If you have already learned it, what are you waiting for? Go home and try it out, and add more delicious dishes to your own table!