1. Finely chop old ginger, green onion, and horseshoe.
2. Add ginger, chopped green onion, ground horseshoe, eggs, black pepper, green onion and garlic powder, water starch, and salt to the minced pork and stir well.
3. If you have patience, you can stir in one direction to make the lion head more chewy.
4. The quail eggs are cooked and peeled for later use.
5. Take about 100g minced meat to wrap the quail egg, knead it repeatedly in your hands to form.
6. Heat up the oil in the pan, add the meatballs over a low fire, make one by one, and be careful not to stick together.
7. After the balls are put in the pan, turn to high heat and start frying. Use a small spoon to pour oil on the surface of the balls, and fry both sides evenly until golden.
8. Remove the fried meatballs and drain the oil.
9. Slice garlic.
10. Leave a little base oil in the pot, add the garlic slices, dried chili and pepper to fry for a fragrance.
11. Add ginger slices, green onion knots and rock sugar and stir fry.
12. Add the meatballs and stir fry.
13. Pour in lees, light soy sauce, dark soy sauce, thirteen-flavored powder, and add water until it is level with the balls, turn to a low heat and simmer for 10-15 minutes.
14. Take out the meatballs and place them on a plate.
15. Add a little water and starch to the base soup and turn to high heat to collect the juice.
16. Pour the gorgon juice and sprinkle with green onion to embellish it~
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