1, lion's head meatballs are made of half-fat and half-thin pork belly mud. To avoid being too greasy, the ratio of lean meat to fat meat is 2:1
2. Wash the pork, remove the fascia, chop it into minced meat, or beat it into minced meat with a blender. Peel water chestnut or fresh lotus root, wash and cut into powder for later use; Slate oil should also be cut into powder. Wash onion, pat flat and cut into filaments; Wash ginger, smash it, and slice it for later use; Prepare 1 glass of water, add onion and ginger, knead with your hands to get a spicy taste, and filter out the onion and ginger to get the onion Jiang Shui.
3. Chopped minced pork and minced suet are put into a container, eggs are beaten, minced water chestnut is added, then 1 tablespoon soy sauce, 1 tablespoon starch, 1 tablespoon onion Jiang Shui and a little salt are added, and the mixture is fully stirred evenly and vigorously.
4. Then pinch the meatballs with your hands for later use, pour a proper amount of oil into the pot, heat them to 70%, add the meatballs, fry them until they look golden yellow, and remove and drain the oil. Meatballs are most afraid of being scattered after being put into the pot. They should be fried at high speed for 2 minutes and then turned to low heat immediately so as not to be burnt.
5. Pour the oil out of the pot, then put it back into the meatballs, add appropriate amount of soup or water, bring it to a boil with high fire, and simmer for about 12 minutes with low fire. Add bamboo shoots, sugar, pepper, oyster sauce, soy sauce and yellow wine, and cook until the soup is almost dry. Finally, thicken it with water starch, and put small rapeseed on the side of the plate.
6, broth or water can also be added more, more than the height of meatballs, then add seasoning, boil, turn to low heat and simmer 1 hour or so, stew until the soup is about to dry, and then the water starch is thickened, which is better to stew for a while.