1. Choose 0.5 kg of pork belly and freeze it in the refrigerator (not too long, for easy cutting). Without peeling, cut 6 with a knife to cut off, which is convenient for cutting the shredded meat neatly. Arrange the meat and cut it into even shreds. Finally, discard the pig skin, and then cut the shreds into soybean-sized pieces of meat. Choose 0.8 catties of lean, more fat and less fat pork belly, and cut into meat cubes in the same way. Put the two pieces of meat together and chop finely (don't chop too finely).
2. Use unpeeled matty 7 taels and peel them. After washing, cut into slices, remove the water in the pot, boil, pour the matti and cook, remove the cold water, so that the matti will be very crisp, and the matti will also be cut into soybean-sized pieces for later use.
3. Put the meat cubes into the basin, add appropriate amount of minced ginger, chopped green onion, salt, and white pepper to grab evenly with your hands, and then beat them repeatedly until the meat is strong. How to see the strength of the meat (the meat sticks to your hands when you grab it, and the fingers will not fall off when you straighten it, which means it's healed). Pour the horseshoes and grab them evenly with your hands. The horseshoes can make the lion's head crisp, fat but not greasy, and be beaten again and again until the flesh is strong.
4. 1 egg, take out the egg yolk, take half of the egg white, add two spoons of cornstarch, try to add water, add slowly, raise the cornstarch water can not form a line, but also add water, grab the same again, lift the cornstarch water into a line continuously , The description is appropriate. Pour the mixed cornstarch water into a basin and stir well, add an appropriate amount of chicken essence (or not), and beat it again and again, so that the meat of the lion head is ready.
5. The water in the pot is heated to about 40 degrees, and the lion’s head is lowered. After the lion’s head is lowered, the high fire is brought to a low heat. Each lion head is covered with a cabbage leaf to prevent oxidation and discoloration. Cover the pot and cook on low heat for two and a half hours. After two and a half hours, pick out the cabbage leaves, add an appropriate amount of salt, and sprinkle with chopped green onion and goji berries. The deliciousness is ready.
Tips:For more detailed production process, please copy the following Youku video link address: http://v.youku.com/v_show/id_XMTUxMzE0MDYyNA==.html
