1. Prepare the required raw materials
2. First prepare a bowl of green onion and ginger water, cut two green onions and 5 slices of ginger into sections and soak in water for 30 minutes
3. After washing the meat, cut it into strips, cut into rice-sized cubes, and chop a few more times
4. Add salt to the processed meat in turn
5. Green onion ginger water
6. pepper
7. Cooking wine
8. Egg white
9. Beat in the same direction with chopsticks
10. After the meat becomes sticky, slowly add 4 tablespoons of water in four times
11. Continue to stir evenly and add dry starch. After stirring evenly again, the meat filling will be considered good
12. Add water to the pot (more water is needed, it is better to spread over the meat), use your hands to roll up the meat and slowly form a big ball
13. Put it in the water gently, turn on a medium-to-small fire after it is set, and heat slowly
14. After the water is boiled, turn on a small fire and use a spoon to skim any foam on it
15. Gently cover the surface of the meatballs with two Chinese cabbage
16. Simmer on low heat for 1 and a half hours, and cook
Tips:1. The key to the deliciousness of lion head lies in whipping the meat. It is necessary to ensure that the meat is whipped by hand, that is to ensure that the meat is full and the taste will be full of flexibility
2. When stewing lion's head, be sure to use a pot under cold water. The firepower should not be too high, so as to ensure that the meat filling is heated at the same time. If the firepower is too high, the meat filling will be broken when the soup is boiling, and it is not easy to form a ball.
3. Pork must be evenly fat and lean. The best lion's head is made with pork belly that is fat four and thin six. Too much lean meat will make the taste more woody, and too much fat will make it difficult to form a lump, so the choice of meat filling is The key (this time I bought plum meat, which is the front butt meat of pigs. The meat of this part is relatively tender, and I personally feel that it is just fat and thin)
