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1
Peel water chestnut and cut it into powder. Take a proper amount of onion and ginger and cut into powder (the thinner the onion and ginger, the better).
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2
Add 1 tbsp salt to the meat stuffing.
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three
Add 1 tbsp soy sauce, beat an egg and mix well.
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four
Pour 30 grams of starch and a small amount of water into the meat sauce and stir evenly in an instant. Don't beat the meat sauce too hard, so the lion's head is not soft enough.
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five
Mix well and set aside.
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six
Make the meat into meatballs after use. I will make the meatballs smaller, so that they can be eaten faster when stewed, and they can be bigger and more imposing.
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seven
Put more oil in the pan, heat it, and then put the meatballs one by one into a small fire during the whole frying process.
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eight
You can scoop up the oil with a spoon and pour it on the meatballs.
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nine
The fried skin is hard and golden in color. I chose four meatballs, and the rest can be cooled and stewed in the refrigerator when I eat them.
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10
Put the meatballs in another pot, add water, add a little onion and ginger slices, and add oyster sauce.
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1 1
Add 1 tablespoons of soy sauce and 2 tablespoons of soy sauce.
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12
Add 1 teaspoon of salt to stew meatballs for about 1 half an hour.
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13
When the meatballs are stewed, the salty taste can be adjusted according to personal taste.
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14
Wash the rape, put a few drops of oil and half a spoonful of salt in the half-cut water, and blanch the rape for later use.
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15
Put meatballs and rape on a plate for later use.
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16
Take a proper amount of soup for stewing meatballs, put it in a pot, add a proper amount of water starch and thicken it on the meatballs.
Braised lion head finished product drawing