1. Add light soy sauce and soy green onion and ginger to the meat filling (you can use green onion and ginger water to avoid black spots) and egg powder, stir in one direction until it feels sticky. If the picture is lost, imagine.
2. The meat filling is divided into four parts, each with more than ten grams of mayonnaise, you can use salted egg yolk instead. After the expiration date, squeeze it firmly, and then alternately beat it with left and right hands for about 40 times to remove the internal air, and place it in a dish for later use.
3. Add wide oil to the pot, add the lion's head 70% of the heat, and fry it until the skin is reddish brown and slightly crispy.
4. Pour out the excess oil to leave a little base oil, sauté the green onion and add the greens. After raw, add the lion head and add water to submerge the lion head. Add salt and simmer for 20 minutes. Add a little cornstarch to thicken the pot.
Tips:Due to the addition of egg yolk, it will be a bit greasy if you eat too much, just one for each person
