Meat Ball with Soy Sauce
1.
Add minced green onion, minced ginger, an egg, a little oyster sauce and light soy sauce to the pork belly filling. Snuggle the meat first, and be sure to one direction when stirring, otherwise the minced meat will loosen.
2.
A small amount of tofu is sticky, this is what my mother likes, and the elderly love all kinds of fungi and soy products. Tofu is put in the lion's head, it tastes very good, and it is less greasy.
3.
A small amount of lotus root is finely chopped, otherwise it will be delicious even if it is chopped with horseshoe and filled with meat.
4.
Boil dozens of peppercorns in water, and cook for 2-3 minutes after boiling.
5.
Let the peppercorns cool in water, and put them in an appropriate amount when the meat filling is strong, so that the lion's head is very fragrant. Add the seasonings that should be put, and beat the meat in one direction.
6.
Take an appropriate amount of the beaten meat and replace it with left and right hands, about ten times, so that the meat is more elastic. Since I put in tofu, the meat filling is softer, and it won't stand upright like pure meat filling.
7.
Put an appropriate amount of oil in the pot, and fry the balls until they are fixed into shape and fished out. In a separate pot, add scallions and ginger slices until fragrant, then add the broth (or boiling water), braised soy sauce and light soy sauce, rock sugar, salt, etc.
8.
After boiling, add the fried meatballs, cover and simmer for about 20 minutes, and remove when the juice is almost collected.
9.
Just pour thick sauce on the finished lion head.
