Lion’s Head

Lion’s Head


Servings: about 10 lion heads (6cm)

400g ground pork
50g black fungus
50g LOUU Mixed mushrooms with porcini confit
200g medium-firm tofu
1 egg
Suitable amount cabbage
1 tablespoon dried shrimp

1 green onion
2-3 slices ginger
2 cloves garlic
2 tablespoons soy sauce

1 teaspoon chopped green onion
1 teaspoon minced ginger
1 teaspoon soy sauce
1 teaspoon sesame oil
2 tablespoons rice wine

1 green onion
2-3 slices ginger
2 cloves garlic
2 tablespoons soy sauce


Heat a small pot of vegetable oil to fry the lion heads.
Soak the dried shrimps in water for later use.

Mix seasonings well for later use.
Press the medium-firm tofu into purée, then filter out the water and set aside.
Wash the black fungus and cut into small pieces for later use.

After the ground pork is beaten with a meat hammer to get the tendons out,
add tofu, black fungus, mushrooms, and eggs. Mix well.
Add seasonings and mix all the ingredients evenly. Shape it into balls.

Test the oil temperature with the tip of a chopstick.
If there are small bubbles, you may start frying.
Fry the lion heads until the surface is dark brown.
Put a kitchen towel on the dish to absorb the oil.

Take another saucepan and sauté the shallots, ginger slices, and dried shrimps in oil.
Wash and cut the cabbage into large pieces, and put them in the pot with the lion heads.
Pour in the stock until the ingredients are slightly submerged.
Add soy sauce and salt. Stew for 20-40 minutes.
After testing the seasoning, you may take it out of the pot and serve it on a plate.

Buying ground pork with higher fat is recommended. It tastes better after deep-frying.
Eggs and tofu are both used to increase stickiness and smoothness.
You may adjust according to the mixed condition of the meat.
If you tend to use pan frying instead of deep-frying, the meatballs can be made smaller for an easier cooking process.

Where to buy: Mixed mushrooms with porcini confit


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