Fried lion's head (steamed and braised, fat but not greasy)

Lion's head is made of 6% fat meat and 4% lean meat with onion, ginger, eggs and other ingredients, and made into fist-sized meatballs, which can be steamed and braised, fat but not greasy. But modern people generally use more lean meat. Xu Ke clearly stated in the "Clear Barnyard Notes": "The lion-headed person is named after its shape, and the pork is round. Pork is half fat and half thin, finely cut and roughly chopped, and mixed with protein to make it easy to solidify, or shrimp and crab powder are added. Put yellow sand in a jar, put yellow sprouts or bamboo shoots at the bottom, make a great circle with water and salt and meat, put it on it, cover it with vegetable leaves, put it in an iron pot and sprinkle a little salt to prevent the pot from cracking. Then, dry it with slow fire. "Every time you burn a few handfuls of firewood, stop burning it, and then burn it again about five minutes later, and take it out when it is ripe."

main ingredients: 3g pork belly, 3g yam, 2 green onions and 1 egg white

auxiliary materials: salt, 25ml soy sauce, 3g white sugar, 2ml cooking wine, 2g pepper, 2g ginger powder, chicken essence and 15g

1. Prepare all the ingredients

. Pepper, soy sauce, white sugar, chicken essence, ginger powder, egg white, cooking wine

6, stirring vigorously

7, adding yam mud

8, adding starch

9, continuing stirring vigorously

1, dipping starch on your hands, making the minced meat into a big meatball, and heating it in an oil pan and putting it into the lion's head. Adding some yam can make the taste of lion's head more tender and reduce greasy feeling. Stir the meat stuffing with seasonings more vigorously, so that the lion's head will be tight.