Today's delicacy braised lion's head

Braised lion's head is the representative of Huaiyang cuisine, Huaiyang cuisine is one of the four famous traditional Chinese cuisines, and the first banquet of China's founding of the People's Republic of China is mainly Huaiyang cuisine. Today, I will share with my friends how to make this dish of braised lion's head.

Preparation materials: 350 grams of lean pork, 150 grams of pork fat, 100 grams of water chestnut, 2 egg whites, 150 grams of cabbage, rape.

Prepare seasonings: salt, monosodium glutamate, sugar, soy sauce, cooking wine, vegetable oil, water starch, pepper, broth, ginger, green onion, coriander, etc.

Directions: In the first step, the pork is washed and chopped into meat grains the size of dried soybeans, peeled and chopped water chestnuts, chopped cabbage, minced ginger, chopped green onion, chopped parsley, blanched rape and served on a plate. In the second step, add egg whites, water starch, water starch, water chestnuts, green onions, minced ginger, soy sauce, cooking wine, a little salt to the minced meat, stir and mix well to form four meatballs. In the third step, heat the oil in the pan, fry the meatballs until the surface is golden brown, and then remove. In the fourth step, take another pot and pour in the broth, put in soy sauce, sugar, cooking wine, cabbage, cook until it is almost boiling, put in the meatballs to cook, collect the juice on high heat, add pepper, MSG seasoning, use water starch to outline, put the meatballs on the plate of rape on the plate, drizzle with soup, sprinkle with green onions, chopped coriander can be.

Note: Huaiyang cuisine tastes fresh and peaceful, salty and sweet, moderately thick and light. When making it, you can put salt or no salt according to your own taste.