Ingredients

400g skinless semi-fatty lean pork, 3 tablespoons corn flour

Marinate: 1 egg, 1 tablespoon ginger juice, 1 teaspoon sugar and rice wine , 2 tablespoons of light soy sauce and sesame oil, half a teaspoon of pepper

Sauce: 2 slices of ginger, 1 green onion, half a cup of soup, 1 tablespoon of rice wine and oyster sauce, appropriate amount of soy sauce and sugar

Thickening: Add cornstarch to water

Method

1. Cut the pork into small pieces and chop into crumbs. Add the marinade and stir clockwise until it becomes gelatinous, then add the cornstarch. Add and stir until sticky, marinate for 1 hour.

2. Divide into equal parts and shape into solid meatballs. Put it into a frying pan and fry until golden brown, remove and drain the oil (heat over high heat until the oil temperature is 70% hot before frying the meatballs)

3. Pour out the excess oil, add ginger slices and green onions and saute until fragrant.

4. Put the lion head back into the pot, add the sauce and bring to a boil, then simmer over low heat until the flavor is absorbed and a little juice remains (gently turn the lion head over to allow for even coloring)

5. After thickening, it is ready to serve.