Steamed Lion Head –清蒸獅子頭 – (Qīngzhēng shīzitóu)
Amount:
Makes 2 person portion
Ingredients:
|
Lean pork |
420g |
|
Fatty pork |
180g |
|
Chinese Water Chestnut |
100g |
|
Carrot |
30g |
|
Dried Mushrooms |
15g |
|
Young Ginger |
15g |
|
Scallions |
20g |
|
Chicken Egg |
1 |
|
Cauliflower |
1 |
|
|
|
|
Seasoning |
|
|
Salt |
6g |
|
Water |
100cc |
|
Chicken Stock Cube |
8g |
|
Sugar |
10g |
|
Soy Sauce |
15cc |
|
Cooking Wine |
15cc |
|
White Pepper Powder |
1 tsp |
|
Sesame Oil |
1 tbsp |
Method (No step by step picture instructions):
- Mince the carrots and rehydrated mushrooms, crush the chestnuts and set aside. Cut the cauliflower into florets and scald with hot water before mincing them, set these aside too.
- Ground the fat and lean meat and mix them in a large bowl. Add salt and stir in one direction until the meat starts to become sticky.
- Crumble the chicken cube stock into the meat, add sugar, egg, and half of the water into the meat and mix. Mix the meat and add the rest of the water in slowly.
- Once the meat is ready, stir in the ingredients prepared at Step 1 (Chestnuts, carrots, cauliflower & mushroom) as well as finely sliced ginger and scallions. Split the meat into even portions, and shape it into meatballs with your hands to make the ‘Lion Head’.
[Tip: Use your hand to cut through the meat like a knife to make even portions of 4 or 6 before shaping the meatballs. Alternatively, you can make 1 or 2 huge Lion Heads, lol.]
- Placed the Lion Heads into a dish and steam over high heat for 20 minutes.
- Once done, serve with some steamed broccoli on the side.
The original recipe can be found at ytower.
This recipe is mentioned in The Feast, Chapter 103.
Have fun cooking and eating!
^_^
Translated by Gumihou from kitchennovel dot com.
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