Home-style recipe of braised lion head

1 Prepare the ingredients. 2 Wash the quail eggs in water, cook them in a pot, and peel them under cold water. 3. Beat the meat into puree. 4 Peel and mince the water chestnuts. 5. Put the meat in a basin, add eggs, chopped green onions, minced water chestnuts, bread crumbs, light soy sauce, salt, and rice wine. 6. Stir in the same direction. 7. Wear disposable gloves, put an appropriate amount of meat filling on your hands, then add quail eggs to form a meatball shape, then beat the meatballs back and forth a few times with your left and right hands to release the air and make them firmer. 8 All completed. 9. Pour an appropriate amount of oil into the pot and when it is 80% hot, add the meatballs. 10 Fry until the outside is golden brown (the oil needs to be at a higher temperature so that the meatballs can be quickly shaped after being put into the oil pan and will not easily fall apart).