Braised lion head stew

Overview

How to cook Braised lion head stew at home

Braised lion head, green pepper and cabbage are prepared.
Break open the cabbage, soak and wash it, wash the green peppers, cut the cabbage into pieces, remove the stems of the green peppers and cut them into pieces.
Make light soy sauce, cooking wine, and oyster sauce and set aside.
Put oil in the pan and fry over low heat until the surface of the lion head is browned.
Add cabbage and green pepper and stir-fry till raw.
Pour in the prepared juice, bring to a boil over high heat, and cook over medium heat for ten minutes, but don't cook the cabbage too wilted.
Finally, reduce the juice over high heat. If you like more soup, you can reduce the juice over high heat.