Claypot Lion Head
1.
Prepare materials.
2.
Separately cut the fat and lean meat into small pieces, peel the horseshoe and cut into pieces, and cut the green onion and ginger into pieces.
3.
Put the cut ingredients into a large bowl, add the seasoning, and stir regularly while adding water.
4.
And grabbed the meat mud with his hands and beat it hard.
5.
Grabbing a large handful of mashed meat, he poured his hands up and down to form a big ball.
6.
Make 4 groups in turn.
7.
Place in a pot, pour in enough oil, cook until 70% hot, add meatballs and deep-fry to set shape.
8.
Fry until golden brown and remove, make 4 in turn.
9.
Pour out the oil, add ginger and stir fragrant, add chicken broth to melt.
10.
Pour into a clay pot, add the fried meatballs, add a little light soy sauce and simmer for 30 minutes.
11.
Wash the rape heart and set aside.
12.
Add the rape heart to the stewed lion head and cook until soft.
Tips:
If you don’t like deep-frying, you can directly use chicken broth or water to shape the shaped meatballs, then stew, and finally add green vegetables. The taste is also very delicious. It’s just that my piglet prefers fried, so I just like it!
