湖北狮子头

About Hubei Lion Head

Hubei Lion Head is a classic traditional dish in Hubei and a representative work of Hubei cuisine. It has a thick and fragrant taste and is good at steaming, stewing, stir-frying and deep-frying. Hong Shao Shi Zi Tou is widely popular in local families and restaurants.

Ingredients

• Pork belly 500g
• 5 water chestnuts
• Appropriate amount of cooking oil
• Salt as appropriate
• 1 tablespoon soy sauce
• Onion, ginger and garlic appropriate amount
• Cooking wine 1 spoon

Preparation Steps

1. 1. Chop the pork belly into small pieces, add cooking wine and ginger slices to a pot of cold water and blanch the blood to remove the foam, remove and drain
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
3. 3. Add pork belly and stir-fry quickly over high heat until it changes color.
4. 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
6. 6. Remove from the pan and serve on a plate

Cultural Notes

E cuisine is a traditional cuisine of Chu region, with Wuhan cuisine as the core. Hubei cuisine pays attention to heat and makes good use of steaming methods. Wuhan Hot Dry Noodles, Pork Ribs and Lotus Pork Soup are all classic representatives of Hubei cuisine. Hubei lion head is a household name in Hubei. It is a must-have dish at festivals and family gatherings, and is also the epitome of Hubei food culture.