How to make cabbage and lion head stew

In fact, many times, cooking not only makes you happy, but also cultivates your sentiments and allows you to relax. So sometimes we need to learn how to cook. Here is a recipe for cabbage and lion's head stew.

1. Cut the pork belly into small pieces and then chop it into minced meat

2.121 Add glutinous rice water (cook glutinous rice and soak it in water). Glutinous rice can increase the chewiness and elasticity of the lion head... and the taste

3.212 Add wine, soy sauce, sugar, salt, pepper, green onion and ginger. Mix well

4.1 is to twist and hit the ball clockwise as shown in the picture several times. Until the meat is very elastic and the water does not flow out

5.2 Use your hands to stir the meat in a clockwise motion to make it firmer. I was supposed to take a video, but I found that I couldn't do it with one hand because I had to hold the basin with my left hand.

6. The finished meat filling is very elastic and chewy

7. Heat up a pan with oil. A smaller pan can save oil.

8. Use both hands to roll the meat into meatballs

9. Gently put it into the pot, pay attention to prevent oil splashing and prevent scalding

10. Fry until the outside is golden brown (I fried it shallowly because it was stewed anyway, so I didn’t fry it fully cooked on purpose. If you like, you can fry it for a little longer)

11. To prepare the soup base, add a little oil to the pot and sauté the ginger slices. Add mushrooms and bamboo shoots (the bamboo shoots are forgotten) and stir-fry together. Then pour in a little soy sauce and sugar.

12. Add a small bowl of stock (or chicken stock or water) and bring to a boil

Today, I have finished introducing the cabbage and lion head stew that I will introduce to you. There may be some flaws, but if you follow the instructions above, you will definitely be able to make delicious dishes.