1. Chop the pork belly, add water chestnuts, chopped green onion and ginger in the middle, add thirteen spices, a little starch, salt, egg white, light soy sauce, and water.
2. According to personal preference, after saving into a circle, heat 60% of the oil. Put the saved balls into the pot and fry them until the surface is golden.
3. Fried meatballs.
4. In a separate pot, pour a little oil, add pepper, star anise, and cinnamon until fragrant, add green onion and ginger.
5. Put in the fried meatballs.
6. Pour in hot water, the water does not have to overflow the balls, according to personal circumstances. If you like more soup, put more.
7. After the pot is reopened, add a few drops of dark soy sauce to color and add a little salt. Flip the balls a few times in the middle and cook for 15 to 20 minutes.
8. After 15-20 minutes, put the balls on the plate first, and put the baby dishes blanched in advance on top. Add a little water and starch to thicken the remaining soup in the pot over high heat. Just pour it on the balls.
9. A braised lion head is completed.
Tips:Add a little water chestnut to the meat filling, the taste is very good, the waxy is crispy, pro, try it, not bad.
