Pork stuffing

Eggs (of hens)

starch

Onion ginger

Lee Kum Kee's special braised sauce is very suitable.

pepper

salt

sugar

Cooking wine

Braised lion head?

Add 1 egg, part of starch, pepper, salt, sugar, cooking wine and minced onion and ginger into the pork stuffing and mix well. If you have fresh horseshoes, it will be better to add some to the meat ~ I'm too lazy to use pure meat ~

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Stir in one direction with chopsticks. This step is to make the lion's head delicious ~

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Put on disposable gloves and grab a proper amount of meat. Note that the lion's head is not kneaded into a ball, but smashed into a ball. The meat stuffing will become more and more sticky when repeatedly beaten between two hands, and then naturally become a beautiful ball, which is not fragile.

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Fry in a frying pan

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The surface is golden and forms a hard shell, so that the oil can be taken out and controlled.

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Leave the bottom oil in the pot, add the onion and ginger slices and stir-fry until fragrant.

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Add a little more boiling water to boil.

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Pour in "Lee Kum Kee's secret braised pork"

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Add the fried lion's head, bring the fire to a low heat, cover the pot and stew for 20 minutes.

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skill

Zhuo put some Chinese cabbages on a plate. Vegetables with fat but not greasy lion's head are especially delicious!

The surface of the lion's head should be uneven to look the best, and the fried meatballs are easy to taste, so it doesn't take long to stew ~

Although it is a large piece of meat, it is not greasy at all. Open the shell, the meat inside is tender and delicious.