1. Fat and lean meat, cut into meat filling, add five-spice powder, white pepper, onion, ginger, cooking wine, water, starch
2. Add two eggs and beat them evenly. I like to use a large pot when making this. In this way, it will be evenly mixed. Since it will be simmered in a sauce, there is no need to put any salt in it.
3. Stir it evenly like this and not too thin. Can grasp the shape like this. Then heat the pan with some blending oil. After the oil is spicy, turn the heat to a low heat and rub the meat into meatballs. Fry in the oil pan for a while, set the shape and set aside
4. Add half a pot of water and add the scallion broth. Bring ginger soy sauce and soy sauce to a boil over high heat
5. Open the water, turn to a simmer, pour the meatballs and simmer for an hour. Because it uses a slow fire, you don’t have to worry about the meatballs being boiled.
6. Add some salt to half a pot of water. Break the Shanghai green into one piece and blanch it for a plate
7. Then scoop the meatballs out of the colander
8. Pour the lion's head with the remaining soup in the pot and it's delicious.
Tips:This dish is mainly braised. So be sure to simmer it slowly.
