1. Add chopped water chestnut, chopped green onion, chopped ginger, light soy sauce, sugar, chicken essence, oil, and salt to the pork filling and mix well. Add appropriate amount of starch and continue to mix well.
2. Knead the stirred meat into smooth balls
3. One egg and three spoons of starch, stir evenly and sift
4. Add the oil that has not had the balls to the pot and heat it up, wrap the egg and starch mixture over the balls, and fry them over high fire in the oil pot.
5. Fry until the surface is discolored and hardened. Use a kitchen paper towel to absorb the oil on the surface and set aside
6. Take half a bowl of water and add three spoons of light soy sauce. Put the balls into the bowl, add the green onions, and the ginger slices into the pot and steam for 20 minutes.
7. Blanch the rapeseed and put it on the side of the plate
8. Put the steamed meatballs in the middle of the rape
9. The remaining soup of the couscous is filtered out of impurities, and a little starch is added to the wok to thicken the soup. When the soup is slightly thicker, turn off the heat. Pour the juice on the balls and rapeseed. The delicious braised lion's head is so delicious that it can’t stop.
Tips:1. The meat filling should not be too dry or too thin. Too dry does not taste good, and it is too thin to maintain its shape. 2. Because you need to add salt many times, you can master the amount of salt according to your taste. 3. Steam in a pot on high heat for 20 minutes.
