Tiger Eye Lion Head
1.
Quail eggs in a pot under cold water, boil the water, open the lid and cook for 8 minutes.
2.
After cooking, soak in cold water for 5 minutes to make it easy to remove the egg skin.
3.
Add the right amount of chopped green onion and ginger to the pork filling.
4.
You can add shredded shiitake mushrooms, lotus roots, and some shrimp in the meat filling, which will taste particularly delicious.
5.
Add half a spoon of dark soy sauce, a spoonful of oyster sauce, and a spoonful of light soy sauce to the meat filling, and stir in one direction. Then take an appropriate amount of minced meat and put in a quail egg.
6.
The meatballs are slowly rounded with your hands. If the meat is sticky, you can dip it in some water. After wrapping, beat the meatballs with your left and right hands for ten times, so that the meatballs have a more elastic taste.
7.
Put the balls into the frying pan, fry them until they float, color them evenly and remove them. Finally, put them in the frying pan together and re-fry for 10 seconds before removing them.
8.
Wrap the fried meatballs in kitchen paper to absorb excess fat. If there is a lot of fried, wait for it to cool, wrap it in a fresh-keeping bag, and store in the refrigerator. Defrost when you eat it before cooking.
Braised in brown sauce is the easiest. Saute the scallions and ginger, add star anise, bay leaves, and a few dried chilies.
9.
Add a little dark soy sauce, a spoonful of light soy sauce and cooking wine, then pour in the balls, and add half of the boiled water to the balls. Simmer on medium heat for about half an hour, and turn off the heat after the juice is basically collected.
