Lion's Head with Mushroom Gravy
1.
Shred the steamed buns, soak in water until soft
2.
Soak ginger slices and green onions together in hot water
3.
Water chestnuts chopped
4.
Mince pork, add salt, light soy sauce, oil consumption, five spice powder and mix well
5.
Beat the stirred meat several times with your hands. When beating, add some ginger water
6.
Then add the steamed bun puree softened by soaking in water
7.
Add water chestnuts chopped
8.
Stir into a uniform batter
9.
Add oil to the pot and turn off the heat when it is bubbling
10.
Knead into balls
11.
Pour the meatballs into the frying pan and fry
12.
Basically fried to the lion head color
13.
Put the soaked dried shiitake mushrooms and the water for soaking the shiitake mushrooms in the saucepan
14.
Put in the lion head, and the broth, bring to a boil on high heat, turn to medium and low heat to simmer
15.
Stew until the lion's head is cooked and soft, add some salt and dark soy sauce to taste
Tips:
1. Don't add soy sauce to the meat of the lion head, otherwise it will be black when it is fried;
2. Steamed buns and water chestnuts are used to increase the taste of lion's head. If not, they can be replaced with starch, lotus root, and fried dough sticks.
3. Use the water for soaking mushrooms to stew meat, it is very fragrant, don't throw it away;
4. To fry lion heads, use medium and small fire, and the oil temperature should not be very hot.
