1. The raw material diagram is shown in the figure above.
2. Mix minced meat with minced ginger and chives.
3. Minced meat with salt and oyster sauce, soy sauce, pepper, bread crumbs, starch, cooking wine, an egg, stir clockwise.
4. Grab it and smash it between the two hands a few times to flatten it, put a quail egg, and then throw it back and forth to fill the smooth round shape.
5. Fry the finished lion head in 80% hot oil and fry for two to three minutes.
6. Fried lion head.
7. Put water, rock sugar, ginger slices in a pot, one tablespoon of light soy sauce, one third tablespoon of soy sauce, three tablespoons of cooking wine, and half a bowl of broth. Bring to a boil.
8. Put the lion head in and simmer for half an hour.
9. Collect the juice to thicken and adjust the MSG.
Tips:1. Everyone has to collect the juice. I want to eat it the next day, so I have to return it to the pot and heat it up.
2. The lion's head should be smooth and tender. Don't add too much starch. Put some bread crumbs to make the taste soft.
3. Don't put salt when burning the lion's head.
4. Step three, be sure to stir more, stirring until you find it difficult to stir.
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