Cangzhou Lion's Head is a special dish with full color and flavor, which belongs to the Ji cuisine family. The origin of the head name, Cangzhou is also known as the lion city, the most representative is the Zhenhai roaring iron lion, so call him the iron lion head. This dish is made with pork front leg sandwich meat, lotus root, egg, vegetable heart, ginger and so on.
300 g minced pork sandwich meat on the front leg of the pig. A section of tender lotus root, an egg, eight vegetable hearts, a small piece of ginger, three green onions, three tbsp soy sauce, a tablespoon of dry starch, another spoon of starch and an appropriate amount of water mixed into a sauce, salt, MSG to taste.
Chop the lotus root into fine pieces, cut the green onion into sections, mince the ginger, beat the eggs in the dried starch and stir in a clockwise direction to form a whole egg paste. Pour the egg paste into the meat and minced lotus root, add salt and two tablespoons of soy sauce and stir clockwise.
Knead the minced meat into round balls. Heat the oil in the pan to 70%, fry the balls for about two minutes, fry them into the skin to enclose the inside of the balls. Fry until golden brown, drain the balls and set aside.
After the oil in the pot is out, add the balls, add about two pounds of stock, three tablespoons of soy sauce, ginger and green onion, bring to a boil, and then reduce the heat to a low heat for more than one hour.