Ingredients details

About 1 pound of minced meat

A few water mats

A green onion

A few ginger slices

2 tablespoons of oyster sauce

Savory taste

Cooking technique

Take half an hour

Normal difficulty

Steps of making lion head

1

Thaw the minced meat, add a little salt and white pepper, knead it in one direction with your hands, and shake it hard from time to time. If there is marti, cut the marty into small pieces.

2

Put water in the pot, add green onions, ginger slices, half a teaspoon of salt, and pepper.

3

Shape the minced meat into a round ball, which can be larger but not too small.

4

Put the meatballs in boiling water and bring to a boil over medium heat. There will be a lot of foam at this time, skim it off with a spoon.

5

Roll until the meatballs float, add a little water, and boil again. When the meatballs float, they are almost cooked. You can also roll for a little longer, but it will be too long. The meatballs will have a woody texture over time.

6

When the meatballs are cooked, remove them from the filtered water. It is best not to pour the remaining soup, it is very sweet and can be used to cook noodles and so on.

7

Put 2 tablespoons of oyster sauce, half a teaspoon of light and dark soy sauce, sugar, sesame oil, and water starch into a bowl and stir evenly.

8

Bring the mixed juice to a boil in a pot.

9

Pour in the meatballs and use a spatula to pour the juice over the meatballs so that the meatballs are evenly coated with the juice and serve on a plate.