Then it is the egg, starch, green onions, ginger, cooking wine and seasoning and so on.
Chop the fine meat finely and put it on a plate. Then cut the fat meat into small pieces, slightly chopped, but not chopped fine. Put it on a plate with the chopped 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 make the color of the lion's head darker). Put the egg white into the chopped meat as well.
Pat the scallions and ginger loose and soak them in half a bowl of water.
The fat meat with hands, (remember: to mix in one direction, do not change direction) and then add soaked onion and ginger water (you can put some more water, which can make the lion's head more crispy and delicious), and starch (starch does not have to be too much), egg white, monosodium glutamate, cooking wine (in moderation, too much easy to make the color darker) together with hard mixing, according to the proportion of more water can be put, do not have to worry about the meat minced diluted! Do not worry about the minced meat becoming thin and can not be molded. Because as long as the force of clockwise stirring, minced meat will absorb enough water and gradually thickened. During the period, you can slowly add some salt, which can increase the consistency of the minced meat, and make it easier for the lion's head to absorb the water. (Master said many family practices do not put water, this is the biggest mistake, do out of the lion's head is very old, the taste is not good)
Stir the minced meat, and then in a deep-bottomed casserole dish with enough water, with the stove stove burner to warm up, and then take a fist-sized amount of meat with the right hand thumb and forefinger sliding form, and then two hands gently patted, so that between the fine meat and fat meat rice will be formed in the surface of the lion's head in the form of rough plush-like. Then gently placed in a pot of warm water, and then boil, (the lion's head on the shape), and then stewed over low heat for two or three hours, crispy and tender "stewed lion's head" is good. (When stewing the lion's head, you have to keep skimming off the foam and crumbs, because you want to keep the soup clear.
Before serving, you can choose some of the green heart of the vegetables, in the front of the heart of the vegetables on the cross knife, rolled in boiling water, and then placed in the lion's head casserole, so that a plate of milky white and tender green colors reflecting the stewed Yangzhou lion's head on the completion of the work.
The lion's head can be eaten by one person or two people. You can choose to eat the crabmeat and sauce stir-fried, and then thickened with starch, poured on the surface of the lion's head can be. The flavor will be more delicious.