Lion Head

Name: Lion Head
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g pork; 15g starch; Some Scallion Ginger Sauce; 2g salt; 1 spoon Cooking Wine; 1 egg; Some pepper

by Kitten in tornado

4.8 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

I want to eat lion head recently. I used to buy a lion head that is bigger than a fist in the supermarket, but I always feel that too much starch is not very delicious. It is mainly made with my husband’s father, which is my husband’s father. The lion head is incomparable. The lion head I ate when I first went to his house to meet my parents was very fragrant and pure meat. It takes a few hours to cook, and the oil is all boiled out. This is easy or not to be done, which is more troublesome. Only when important people like me go there do it occasionally. "

Ingredients

500g Pork
15g Starch
Some Scallion Ginger Sauce
2g Salt
1 spoon Cooking Wine
1 Egg
Some Pepper

Lion Head

1. 1 The ratio of fat to lean meat is 3:7. Cut the lean meat into small pieces and chop it up. Don't chop it too finely. Cut the fat into thin strips and then into small pieces.

2. Add an egg, a little starch, seasoning, green onion and ginger water (you can also cut into puree and stir in the meat), stir in one direction.

3. Add oil to the pan and heat it to 50-60% heat. Put the meatballs into large balls and fry them in the oil on a low fire. Don't fry them to become yellow. The main reason is to make the meatballs not easy to loose.