Tell us how to make Yangzhou lion's head stew:\n \n First of all, the main ingredient is pork, 30% fat meat, 70% fine meat (this ratio is very important) \n Then there are eggs, starch, green onions, ginger, cooking wine, and seasonings and so on. \n Chop the pork finely and put it on a plate. Then cut the fat meat into small pieces and chop it slightly, but not finely. Put it on a plate with the finely chopped meat. \n Remove the egg whites from the eggs and discard the yolks (because it is a clear stew, the lion's head should remain creamy and the yolks will darken the color of the head). Put the egg white into the chopped meat as well. \n Pat the scallions and ginger loose and soak them in half a bowl of water. \n Will be fat meat with hands, (remember: to mix in one direction, can not change direction) and then add soaked onion and ginger water (you can put some more water, so that it can make the lion's head more crispy and tasty), as well as starch (starch does not have to be too much), egg white, monosodium glutamate, cooking wine (in moderation, too much is easy to make the color darker) together with the forceful mixing, according to the proportion of the water can be put more, do not have to worry about thinning of the minced meat can not be shaped. Because as long as the force of clockwise stirring, minced meat will absorb enough water and gradually thickened. During the period, you can slowly add some salt, which can increase the consistency of the minced meat and make it easier for the lion's head to absorb the water. (Master said that many family practices do not put water, which is the biggest mistake, made out of the lion's head is very old, the taste is not good)\n Stir the minced meat, and then in a deep-bottomed casserole pot with enough water, warmed by the stove, and then take a fist-sized amount of meat with the right hand thumb and forefinger sliding shape, and then patted with both hands, so that between the fine meat and fat meat rice will be formed in the surface of the lion's head in the form of rough plush-like. Then gently placed in a pot of warm water, and then boil, (the lion's head on the shape), and then stewed over low heat for two or three hours, crispy and tender "stewed lion's head" is good. (When simmering the lion's head, keep skimming off the foam and crumbs to keep the soup clear. \n\\nThe authentic way to make braised lion's head! \nDo you all like braised lion's head? Here is the most authentic way to introduce to you: \n\n1 first chop the meat into minced meat, their own chopping is delicious, take the opportunity to will be good to pan the glutinous rice in the rice cooker to burn it with the usual rice burner! \n\n2 will be chopped minced meat in a pot, and then into the ginger, yellow wine, salt, monosodium glutamate, green onions (the key to a little more fragrant on some) and then beat one to two eggs together and mix evenly! Season again! \n\\n3 Mix the cooked glutinous rice with the minced meat, make sure it's well mixed! Season again\n\n4 Prepare a frying pan, a bowl of wet starch\n\n5 Pinch the glutinous rice meat into a round ball into the wet starch and roll it just a little bit, then put it into the 80% hot frying pan and fry until the appearance of the golden brown on the OK! At once you can feel the aroma! Have one. It's okay, it's cooked! \n\nThe above is the original shape of the lion's head, good fried lion's head, can be braised, can be put into the hot pot can be, braised is more delicious \n\nPut the cold lion's head into the pot, put a little water, boiled, put soy sauce, monosodium glutamate, cook for a while longer, cook the lion's head is soft on the line, and then put the sugar, and when the soup is thick, can be out of the pot, and then sprinkle some chopped scallions on the top of it is even more wonderful! \n\nWow, mouth watering! \n\nTo make braised lion's head, don't go to the market to buy fried lion's head, that kind of flour is more, not as good as the ones you make yourself!