The frying time is too long. You need to add some flour or starch to the stuffing. Use eggs to adjust the stuffing. Heat the pan and pour oil. Heat the oil and fry the lion head. Do not flip it immediately after putting it in the pan. Fry it for a while. Once it's set and then moved again, you'll be fine if you feel the surface is stretched and the color is deep golden. Below we have compiled relevant content to share with you. If you are interested, don’t miss it and take a look!

Ingredients: 1 pound of pork filling, 5 grams of salt, 10 grams of starch, 3 teaspoons of oil, 4 teaspoons of dark soy sauce, 5 teaspoons of sugar, 20 ml of cooking wine, two slices of ginger, thick soup treasure.

1. Add the marinade and about 20ml of water to the minced meat, and beat vigorously in one direction to form a meatball.

2. Heat oil in a pan, fry the meatballs in the oil until golden brown and take them out.

3. Add dark soy sauce, sugar, cooking wine and soup stock into the pot, add enough water, and bring to a boil over high heat.

4. Add the lion head and simmer until the sauce is thickened over high heat.

Cooking skills:

1. The lion head should be soft, delicious and juicy. The meatballs are best made with half-fat and half-lean pork belly puree, and it is best to chop it manually. Not with a meat grinder. Chop finely and roughly, the size should be like a grain of rice. Do not chop too finely, so that there are gaps between the meat to contain the juice. In addition, it is best to stew it slowly over low heat. If you are afraid of greasiness, you can increase the proportion of lean meat appropriately.

2. When making this braised lion head, thick soup must be added when pouring the soup. After being heated and melted in boiling water, it will be fully integrated with the soup and become a thick and mellow sauce. The juice meets the lion head, bringing a smooth and delicious taste experience.