How to make lion's head:

Ingredients: 375 grams of lean pork from the tip of the hindquarters, 150 grams of fatty pork, 10 water chestnuts, 8 soaked shiitake mushrooms, an appropriate amount of small greens, 30 grams of sweet potato starch, an appropriate amount of green onion, ginger, yellow wine, salt, sugar, pepper, chicken broth,?

Cooking steps:?

1, cleaned ginger slices, scallions cut inch pieces in a small bowl, add 2 tablespoons of yellow wine, 50 grams of water to soak for 10-20 minutes, 30 grams of sweet potato starch into a bowl, add 30 grams of water and stir into starch paste.

2, pork warm water after washing with kitchen paper towels to absorb the water, remove the skin, and then the lean meat and fat meat split, patiently pick off the lean meat of the tendons and white membrane, followed by cutting the meat, horizontal knife next to a knife to cut very thin slices, and then cut vertically, and then cut a few times so that the cross more times, then into a very fine minced meat, and a little bit of chopping a few knives can be. The fat meat is also minced, and put into a large pot.

3, add 5 grams of salt, a small amount of sugar, pepper, stirring in one direction with chopsticks, feeling a little sticky, add 2 tablespoons of green onion and ginger water, continue to stir in the same direction of the viscous, and then add green onion and ginger water to stir, and repeat until the green onion and ginger water into the minced meat, the minced meat viscous dough on the strength of chopsticks straight into the middle of the minced meat will not be down on the state can be.

4, stirring the strong minced meat and then hand grabbed and wrestled back into the pot, repeated wrestling 10 times, so that the minced meat more firm. Then add the starch paste (save half of it to coat your palms), and use chopsticks in the same direction as you did with the minced meat, stirring again.

5, water chestnuts peeled and cleaned, cut into fine pieces, soaked mushrooms also cut into fine pieces, into the minced meat, or in the same direction to mix well.

6, both palms coated with starch paste, grab a large handful of minced meat, two hands back and forth wrestling ball, the starch paste on the palms of the hands no longer, re-coated, the same technique will be the minced meat ball into five large meatballs.

7, add half a pot of camellia oil in the pot, burn to 8 percent heat, the oil surface calm slight smoke, underneath the fine bubbles, into the meatballs, medium heat deep frying until the meatballs appearance of golden brown, fish out the oil control.

8, stewed chicken broth filtered into the stew pot, into the fried meatballs, add 30 grams of yellow wine, 3 slices of ginger, medium heat to boil the pot, and then adjusted to the center of the stove the smallest cluster of embers, simmer for 2 hours.?

9, small greens cleaned, cut in half, put into the pot, adjusted to medium heat, the greens scalding soft can turn off the fire out of the pot to fill the bowl.