Set out a scale and the equipment for Lion head. Heat to 325°F / 163°C in the oven, or a quiet simmer on the stove and give it 5 minutes so the surface is actually hot. Weigh ground beef, 90% lean, firm tofu, scallion, fresh ginger, egg, napa cabbage, low-sodium chicken broth, shaoxing wine, cornstarch, kosher salt, toasted sesame oil. Lion head is cooked in Jiangsu as its own plate, not as a copy of a restaurant menu. Fold ginger and scallion into the meat, shape large soft balls, and braise them on cabbage until they are tender through. Pork is the usual meat. Lean beef is what this pantry weighs. Amounts are for 4 from foods this library can count.
