2. Put the fat meat, lean meat, dried rice and mushrooms into the stuffing bowl, add the minced onion and ginger, cooking wine and salt, and beat in the same direction until the meat is thick.
3. Add broth or clear water, continue to beat in the original direction, then add eggs and dried starch, and then beat in the original direction. The stuffing for the lion's head is ready.
4. Take out the oil pan. When the oil is burned to 50% heat, knead the stuffing into six smooth and even balls with both hands, fry them in the oil pan until the shell becomes slightly hard and discolored, and remove the oil.
5. Pour a proper amount of water into the casserole (the effect is better with the old soup), add the seasoning of the bottom soup to boil (the rock sugar can be fried into sugar color in advance or not), and add the fried meatballs.
6, boil, turn to low heat and continue to stew 1 hour or so, take out the stewed meatballs and put them on the plate, and pour the soup left in the casserole on the meatballs.
7. Finally, light the oil and pour it on the meatballs to eat, and the northeast four-happy meeting meatballs will be ready.