First of all, the main ingredients are pork, 30% fat meat and 70% lean meat (this ratio is very important)

Then eggs, starch, onion and ginger cooking wine and seasoning.

Chop the lean meat and put it on a plate. Then cut the fat into small pieces and chop it a little, but don't chop it fine. Put it on a plate with chopped lean meat.

Remove the egg white from the egg and discard the yolk (because it is stewed, the lion's head should be kept milky white, and the yolk will deepen the color of the lion's head). Egg whites are also put into minced meat.

Pat the onion and ginger loosely and soak them in half a bowl of water.

Stir the lean meat and fat meat by hand (remember: stir in one direction, don't change the direction), add the soaked onion Jiang Shui (you can add more water, which will make the lion's head more crisp and delicious), starch (not too much starch), egg white, monosodium glutamate, cooking wine (too much water is easy to darken), and add more water in proportion, so you don't have to worry about the thinning of minced meat. Because as long as you stir hard clockwise, the minced meat will absorb enough water and gradually thicken. During this period, you can slowly add some salt, which will increase the consistency of minced meat and make the lion's head absorb water more easily. Master said that many families do not drain water, which is the biggest mistake. The lion's head is very old and tastes bad. )

Stir the minced meat, then put enough water in a deep-bottomed casserole, heat it with a stove, then take the meat the size of a fist and slide it with your right thumb and forefinger, and then pat it with your hand, so that a rough plush shape will be formed on the surface of the lion's head between the lean meat and the fat rice. Gently put it in a warm water pot, then boil it (the lion's head will take shape), and then simmer for two or three hours with low fire, and the crispy "stewed lion's head" will be fine. When you stew the lion's head, you should constantly skim off the foam and broken foam, because the soup should be clear.

Authentic braised lion head!

Do you like to eat stewed lion's head? Let me introduce you to the most authentic practice:

1 chop the meat into minced meat first, and it's delicious to cook it yourself. Wash the glutinous rice as soon as possible and cook it in the rice cooker as usual!

2 Put the minced meat in a pot, then add ginger, yellow wine, salt, monosodium glutamate and onion (most importantly, put more), and then beat one or two eggs and mix well! The season has changed again!

3 Mix the cooked glutinous rice and minced meat evenly, and be sure to stir evenly! Re-season

4 Prepare the oil pan and a bowl of wet starch.

5 Knead the glutinous rice meat into a ball, roll it into wet starch, and then fry it in an 80% hot oil pan until it is golden yellow. Suddenly I can feel the smell! Have one, it doesn't matter, it's ripe!

The above is the prototype of the lion head. Fried lion's head can be braised or put in hot pot. Braised lion's head is more delicious.

Put the cold lion's head into the pot, add some water, bring it to a boil, add soy sauce and monosodium glutamate, and cook for a while until the lion's head is soft, then add sugar. When the soup is thick, you can take it out of the pot. Sprinkle some chopped green onion on it, which will be more exciting!

Wow, my mouth is watering!

If you want to make braised lion's head, don't go to the market to buy fried lion's head, because there is more flour, it is better to cook it yourself!