Cabbage Lion Head

Overview

I have never been a fan of large meatball dishes such as Sixi Meatballs and Lion Head. It feels too stressful to eat. However, the dish I made today is a special case of the big meatball dish, because it plays a supporting role at best, and the protagonist should be the Chinese cabbage.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• chinese cuisine
• old man
• huaiyang cuisine
• winter recipes
• lunch
• famous dishes
• cabbage
• cooking wine
• egg
• garlic
• mushrooms
• onions
• pork stuffing
• starch
• cracked pepper
• ginger
• sesame oil
• soy sauce

Ingredients

Steps

1. 1 Put the meat filling into a large bowl.

   

2. 2 Soak the mushrooms in water.

   

3. 3 Chop green onion and ginger

   

4. 4 Squeeze out the water from the mushrooms and cut into small cubes.

   

5. 5 Add the onion, ginger, and mushrooms into the meat filling, and stir slightly.

   

6. 6 Add appropriate amount of soy sauce.

   

7. 7 Add appropriate amount of cracked pepper.

   

8. 8 Add appropriate amount of sesame oil.

   

9. 9 Add appropriate amount of cooking wine

   

10. 10 Add appropriate amount of raw starch and mix well.

    

11. 11 Beat an egg and mix well.

    

12. 12 Put a little more oil in the pan.

    

13. 13 When the oil temperature is 50% hot, roll the meat filling into large balls and put them into the pot and fry over medium heat.

    

14. 14 Prepare a garlic clove.

    

15. 15 Fry one side of the meatballs until golden brown and then flip over. After turning all the meatballs over, add the garlic cloves and fry them together.

    

16. 16 Fry the meatballs until both sides are golden brown and take them out. Because the meatballs are relatively soft, the fried meatballs are thick pancake-like and still red in the middle, which is fine.

    

17. 17 Clean the cabbage and roughly divide the stems and leaves into two pieces.

    

18. 18 Continue to use the oil you just used to fry the meatballs, leaving the garlic cloves and continue to fry them together.

    

19. 19 Add cabbage and fry

    

20. 20 Fry each piece until translucent and slightly burnt on the surface.

    

21. 21 Place the fried vegetables in another pot, preferably a deeper pot.

    

22. 22 After all the vegetables are fried, fry the vegetable leaves, which will be easier to cook.

    

23. 23 After frying, place it on top of the cabbage.

    

24. 24 Turn on the heat and press the meatballs onto the cabbage.

    

25. 25 Add appropriate amount of light soy sauce.

    

26. 26 Add appropriate amount of cooking wine.

    

27. 27 Add water to slightly cover the cabbage. Bring to a boil and simmer for 5 minutes, then reduce to low and simmer for 2 hours.

    

28. 28 After simmering, you can also soak it overnight before eating. The cabbage is transparent and absorbs the rich aroma of the broth. There is no oil in the meatballs, and the meat is relatively loose. You can chop it up slightly and add a little broth to mix it with rice, not to mention eating too much.

    

29. 29 The golden garlic is also delicious, don’t miss it.