Tiger Eye Lion Head
1.
Prepare the necessary ingredients. The yam is just as small as half of the root. The best is water chestnut. If you don't have both, put lotus root, the taste is more crispy.
2.
Finely chop the yam. 5 eggs are cooked and set aside.
3.
Put the minced green onion, ginger, chopped yam and a raw egg in the meat. A pinch of salt and light soy sauce, dark soy sauce, black pepper, stir in one direction.
4.
For the meat filling to be firmer, it is easy to wrap the egg in a while, adding some bread crumbs is a good choice. Eggs are slippery. When wrapping, you have to beat them back and forth with your left and right hands to make the meatballs springy.
5.
Put oil in the hot pan and start to use low fire to croquettes. When making frying at home, a lot of oil is always wasted. I use a frying pan. In order to put a few in at the same time, the heat is easy to master, and I use a small spoon continuously. Flip the meatballs to ensure that they are evenly heated, the fried golden brown, and the skin is hard.
6.
The meatballs are fried, prepare green onion and ginger slices, peppercorns, aniseed, bay leaves, rock sugar, soy sauce and oyster sauce, and start to stew the meatballs
7.
Put all kinds of seasonings in a hot pot with cold oil and put them in the pot, put the balls in the warm water, if there is a broth, it is the best! After boiling, use medium and low heat to simmer slowly for about half an hour. After the meatballs are basically juiced, you can taste them beautifully~~~
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