lion head
By MinaPollich
Ingredients: onion,Jiang,meat emulsion,oyster sauce
Recipe Recommendations
- meat emulsion 1 pound
- onion a
- Jiang few slices
- oyster sauce 2 tablespoons
- salty and fresh
- cook
- half an hour
- ordinary
Steps for lion head
1
Thaw the meat paste, add a little salt, white pepper and flour, rub it in one direction with your hands, shaking it hard from time to time. If there are any Marti's, Marti will cut it into small pieces.
2
Put water in the pan and add chopped green onions, ginger slices, half a teaspoon of salt, and pepper noodles.
3
Roll the meat paste into a round ball, which can be bigger but not too small.
4
Bring water to the boil and add meatballs and bring to the boil over medium heat. There will be a lot of foam at this time, so use a spoon to skim off.
5
Roll until the meatballs float, add a little water, and boil again. The meatballs are almost cooked when they float. You can also roll for a little longer, but if you take too long, the meatballs will feel firewood.
6
Remove and strain the meatballs when they are cooked. It is best not to pour the rest of the soup. It is very sweet and can be used to cook noodles, etc.
7
Put 2 tablespoons of oyster sauce, half a teaspoon of light soy sauce and dark soy sauce, sugar, sesame oil, and water starch into a bowl and stir well.
8
Bring the juice to a boil in a pan.
9
Pour in the meatballs, use a spatula to pour the juice on the meatballs, allowing the meatballs to stick evenly with the juice, and serve.