Salted Egg Yolk Lion Head
1.
The minced pork needs pork front leg, the fat to lean ratio is 3 to 7, or it can be changed to 4 to 6, add an egg, salt, rice wine and chopped green onion, wash the chicken and prepare duck egg yolk and water starch
2.
First use chopsticks to stir in a clockwise direction until it is sticky, then pick up the minced meat with your hands and then repeatedly beat it into the bowl
3.
Then add the melted water starch to the minced pork by hand. Adding these is enough, too much will affect the texture of the meat.
4.
Stir it again, then pick up and beat until the minced meat is strong and sticky. You can buckle the bottom of the bowl so that the minced meat does not fall off.
5.
Pick up the minced pork in your hand, add the salted egg yolk in the middle, and cover the egg yolk with the minced pork
6.
After the hands are constantly exchanged and rounded into a lion head shape, then the water starch is poured on the surface by the hand, and the lion head made by doing this will become very smooth.
7.
Pour clean water into the soup pot, turn to medium heat after the high heat is boiled, put the lion head into it, and burn the surface with a medium or small fire to discolor all the surface. A pound of minced pork can make 4 of these
8.
Put it in a soup bowl, pour half of the soup, and steam in a steamer for about 40 minutes
9.
Put the chicken feathers in the rest of the soup, pick up the soup after the soup changes color, and set aside. The chicken feathers are mainly used for garnish, and can also be replaced with other green vegetables.
10.
When the time is up, put it out of the pot and put it in a bowl, then add the chicken feathers, cut it and eat it. After the egg yolk juice and the gravy are completely blended, the taste will be even better. It's best to eat like this in summer.
Tips:
1. Do not use soy sauce to season the lion's head in the white soup. The salted egg yolk has a salty taste. Adjust the amount of salt appropriately.
