1. To be an authentic lion's head, the meat must be 3 fat and 7 thin or 4 fat and 6 thin, preferably without fascia, and cut into pieces instead of minced meat.

2. the meat stuffing should be beaten hard, not with chopsticks as usual. The minced meat stirred with chopsticks will be tight and elastic, which is not suitable for the texture of lion's head.

3. Add eggs and a little starch. There must not be too much starch, otherwise it will taste bad. When the meatballs are shaped, the surface can be shaped with starch, and the starch inside the meatballs must be less.

4. Meatballs are soft as a whole, bigger and more scattered than ordinary meat stuffing, and need to be shaped quickly. Braised lion heads are usually shaped by frying and stewing, so we will use boiling water to shape them, and the action should be light. Don't break the meatballs.

5. The soup of stewed meatballs is very important. It is best to use broth and chicken soup. If there is no soup, you can stew it with clear soup, stew it slowly, and finally you can eat it.

6。 The lion head made in this way is basically the same as that sold in restaurants. It tastes delicious and melts in the mouth, so it is suitable for all ages in Xian Yi.