This is a famous Huaiyang dish, there are fat and lean meat red and oily, with green vegetables to cover, bright colors plus pungent aroma, just look at the attraction of appetite, mellow flavorful meat and juice, is irresistible to the top of the delicious, double enjoyment of the visual and tongue. Lion's head to be soft and tasty, the meat is best to chop their own, seven points of lean meat, three points of fat, fine cut coarse chopping, the size should be like a grain of rice, can not be chopped too fine, so that the meat to keep the gap between the meat, in order to contain the juice. In addition, it is best to use a casserole, fine fire slow stew oh!

Required ingredients:

Pork: 500 grams

Water chestnuts: 118 grams

Egg: 1

Pepper: 10

Minced ginger: 5 grams

Starch: 15 grams

Soy sauce: 1 tsp

Braised soy sauce: 30 grams

Oyster sauce: 20g

Icing sugar: 8g

Ginger: 3 slices

Scallion: half

Specialized salt: 15g

Water starch: 10g

Peanut oil: appropriate amount

Methods:

1. Prepare the ingredients, these are the materials for making lion head.

2, water chestnuts washed and peeled and chopped, net weight 118 grams; peppercorns washed with water and soaked in warm water into peppercorns water standby; ginger minced.

3, peeled pork first sliced, then shredded, and finally cut into grains.

4, roughly chopped a few times, without chopping can also be.

5, the meat filling add appropriate pepper water (deodorization), ginger, salt 3 grams, a little soy sauce (do not add can also be), eggs and a little water starch.

6, with chopsticks in the same direction stir until the meat mixture can be sticky.

7. Add water chestnuts.

8: Stir well.

9, grab a handful of meat mixture with your hand, pour it back and forth dozens of times in your right and left hands, and ball it up into large balls. I made five, the head is quite large, if you think it is not good maturity, you can also do a little smaller, just will be less so some of the momentum of the lion's head.

10, medium-high heat deep-frying until the shell of the balls shaped hard, with a spoon constantly dripping its top, so that the maturity of the same.

11, fry until the appearance of golden brown can be removed.

12, the fried lion's head into the casserole, add enough water, braised soy sauce, ginger, scallion, oyster sauce, rock sugar, boil and turn to low heat.

13, small fire slowly stew for about three hours, if the lion's head is small, this step can be done quickly. A few minutes before turning off the fire, you can put a few vegetables with cooking, vegetables will also be very delicious.

14, eat, put the lion's head fish out into a deep dish, take some of the soup cooking lion's head, hook a thin thickening, dripping in the lion's head can be eaten!

15, is not very tempting it? You learned?