1. Chop the pork into puree, add the chopped green onion and ginger at the end and chop well.
2. Add salt, oyster sauce, dark soy sauce, pepper, bread crumbs, starch, cooking wine, and an egg to the mashed meat. Stir it clockwise.
3. After the quail eggs are boiled, peel off the shell. Grab the meat and smash it between the two hands a few times and flatten it, put a quail egg, and then smash it back and forth into a smooth round shape.
4. Fry the finished lion head in 80% hot oil and fry for two to three minutes.
5. 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, one packet of stock, and bring to a boil.
6. Put the lion head in and simmer for half an hour.
7. Collect the juice to thicken and adjust the MSG.
Tips:The lion's head should be smooth and tender, not add too much starch, and put a little breadcrumbs to make the taste soft.
