Braised lion head.

First, beat the lean pork into pork stuffing, then add cooking wine, salt, soy sauce, pepper, sesame oil, oyster sauce, chicken powder, chopped green onion, ginger, appropriate amount of sugar, 2 egg whites and starch into the stuffing, then pour in onion and Jiang Shui, and stir clockwise. Better stir them more. After stirring, add your favorite vegetables and stir together.

I usually like to put lotus seeds, so the lion's head is crisp and delicious. When the meat and lotus root are mixed evenly, make them into big balls and fry them in a pot. When the oil temperature is 5℃, you can put the meatballs, which is not easy to fry. Turn on a small fire and fry slowly. When the meatballs are fried to golden brown, they can be taken out of the pot for use.

Heat oil in another pot, saute shallots and ginger, pour in appropriate amount of water, add appropriate amount of light soy sauce, a little light soy sauce for color matching, chicken powder, oyster sauce and sugar, and then pour in the fried lion head. After the fire boils, turn down the fire and simmer slowly. When the lion's head is cooked, it will be out of the pot. The dish will be covered with blanched vegetables, and then the lion's head will be placed on the plate.

Braised lion heads can also be eaten like this. You can choose the kind that is seven fat and three thin, and use a cooking machine to make pork stuffing. This kind of lion head is tender. Then add two egg whites, proper amount of starch, salt, chicken powder, cooking wine, pepper, pepper powder, sesame oil, soy sauce Jiang Mo and chopped green onion into the meat stuffing and stir. When stirring, add the onion, ginger and pepper water soaked in advance, and add it several times until the meat is stirred vigorously. Add chopped water chestnut and stir together.

Heat the oil in the wok again, turn off the fire to dry after the oil is boiled, add the meatballs, then slowly fry them until they are golden yellow, take them out and put them on a plate for later use.

Then boil the water. After the water is boiled, put the plate in a steamer and steam it for one hour. After steaming, pour the water in the pan into the wok and add appropriate amount of sugar, starch and monosodium glutamate. Boil it until it is thick and pour it on the lion's head. This kind of lion head is also delicious.