Take the material to be fine. Tender pork a large piece, seven thin three fat, not some beard tendons tangled in between. Cutting time to pay attention to, not cut seven crooked, not chopped into pieces of mud, the secret is "more cut less chop". Next to the knife cut into pieces, the more broken the better, and then slightly chopped.

The next step is also very important. Meat is not adulterated gravy powder, easy to crumble loose; added gravy powder, sticky not flavor. Therefore, to mix the thickening powder should be smeared on both palms, and then pinch and rub the meat into four balls, so that the balls will naturally paste a layer of thickening powder on the outside, while the inside is not. Press the meatballs slightly flat and deep-fry them in a frying pan until they are firm and lightly browned on the surface.

The next step is to steam them. Bowl first put a layer of rotary knife block asparagus cushion bottom, or else cut across the yellow sprouts white for pier-shaped several or. The fried balls gently placed in the bowl, high heat steam for more than a bell. The pan was uncovered, floating bowl full of oil

, with a large spoon to skim off the oil, or use a large straw to suck away, so that the bowl does not see a drop of oil.

Such a lion's head, can not use chopsticks to clip, with a spoon to scoop, its tender as tofu. The meat should be filled with onion juice, ginger juice and salt. If you are willing to add sea cucumber, shrimp, water chestnuts, mushrooms, each as he or she wishes, but it should also be chopped.