Lion's head home version

Ingredients:

Meat stuffing 370 grams, 100 grams of tofu, 500 grams of tomatoes, 1 onion, 100 grams of pineapple, 1 egg, 50 grams of ketchup, 6 grams of refined salt, 5 grams of sugar, 4 grams of pepper, 2 grams of five-spice powder, 20 grams of wine

Cooking Steps:

1. With the meat of 3:7. Mince the stuffing by hand, not too broken, a little small particles taste better. Add 3 grams of yellow wine, 3 grams of salt, and 2 grams of five-spice powder and pepper. I use a little bit leaner meat from the front neck of the snowflake. You can also use panko

2. Stir the meat mixture well and then add the tofu. Because the meat is lean, adding tofu will make it more sticky

3. Stir well until the filling is strong

4. Divide the meat into 4 equal portions, and use your hands to form balls by wrestling them from side to side. This way, the balls will be easier to hold together and won't have air in them.

5. Form the balls

6. Heat a little oil in a pan and fry the meatballs until golden brown

7. Heat a little oil in a casserole dish and sauté the chopped onion. If your casserole can't fry directly, fry it in a wok and then pour it into the casserole

8. Stir fry the onions transparently, add the peeled diced tomatoes and stir fry

9. Add 3g of salt, 2g of pepper and sugar and stir fry

10. Stir fry the tomatoes until they become soft, add the right amount of boiled water

11. Add the tomato paste

12. Pan fry the balls Put

13. Cover the lid, medium heat to boil and then turn to low heat, simmer for about half an hour, simmer until the soup thick, put the pineapple meat and then simmer for about 10 minutes

14. Finally, in the middle of the beat an egg, beat the egg immediately after the fire, cover the lid, use the insulation of the casserole dish, simmering the egg cooked. To be served when you open the lid, the soup inside is still slightly bubbling, this is the effect of using casserole to be.

15. good lion's head