Braised lion's head, fat and lean flesh ruddy and shiny, with some greens garnish is really beautiful!
Ingredients: plum meat, ginger, green onion, garlic, celery, lotus root, salt, sugar, cinnamon, fragrant leaves, peppercorns, green vegetables, cooking wine, soy sauce, soy sauce, starch, shallots
Step 1 Fresh minced meat, choose 3 points fat 7 points lean pork, you can let the master grind it, chop the green onion and ginger for later.
In the second step, add salt, pepper, minced green onion and ginger and stir in one direction, mix well and press for a while, so as to facilitate the taste
The third step is to chop the horseshoe while the minced meat is done
The fourth step is to put in the horse's hoof and use chopsticks to stir well in one direction
In the fifth step, add an egg and corn starch, still stirring in the same direction, so that the ingredients are fully integrated and energized
The sixth step is to take an appropriate amount of meat filling and use both hands to form a round ball shape, if you like to eat large points, the balls are large
In the seventh step, the oil is heated to 80% and then the meatballs are added
The eighth step is to fry until golden brown and fish out, focusing on frying is only for forming and coloring, so there is no need to worry about undercooking
Step 9 Start another pot, fry the rock sugar with a little oil at the bottom of the pot, add the spices and stir-fry for 30 seconds after the rock sugar melts, then add the right amount of water.
In the tenth step, bring the water to a boil, add all the fried lion's heads, then add 2 spoonfuls of dark soy sauce and simmer for 15 minutes to collect the juice