1. Separate the lean meat from the hind leg and chop it
2. Wash the lotus root and finely chop
3. Put the lotus root on the lean meat and continue cutting
4. Mince the stripped fat
5. Then put the fat on the lean meat and lotus root and continue to chop, so that the three are merged
6. Scallion and minced ginger
7. Put eggs, starch and all seasonings into the minced meat, stir vigorously in one direction
8. Stirred minced meat
9. Put more oil in the pan, heat it up, put the minced meat into a ball shape with your hands, and fry it on a low fire.
10. Fish out the fried meatballs
11. Leave a little oil in the wok, add ginger slices, rock sugar, light soy sauce, dark soy sauce, chicken broth, cooking wine, half a bowl of water, and boil
12. Put the lion head in and simmer for half an hour, collect the juice to thicken, sprinkle with chives on a serving plate
13. It's delicious with a bowl of rice
Tips:no
