Yangzhou lion head
Ingredients
- Pork belly 500g
- 5 water chestnuts
- 1 egg
- Starch 20g
- 2 tablespoons light soy sauce
- 4 cabbage hearts
- Stock 500ml
Cooking Steps
- 1. Cut the pork belly into small pieces, add cooking wine and ginger slices, blanch in cold water pot to remove foam, remove and drain
- 2. Pour an appropriate amount of cooking oil into the pot and heat it to 70% heat.
- 3. Add pork belly and stir-fry quickly over high heat until it changes color.
- 4. Add cabbage hearts and continue stir-frying until cooked through
- 5. Add light soy sauce to taste and stir-fry over high heat.
- 6. Remove from the pot and plate
Cultural Tips
Yangzhou Lion Head is one of the classic representatives of Jiangsu cuisine, carrying rich regional food culture and cooking wisdom.
Instructions
- 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