braised lion head

Recipe Recommendations

• pork stuffing 500G
• eggs 1 piece
• sugar 20G
• fresh soy sauce 20G
• chicken essence a little
• ginger 5G
• green onion 5G
• salad oil 150G
• cooking wine a little

• salty and fresh
• burn
• half an hour
• ordinary

Steps for braised lion head

1

Add eggs, 5G sugar, 5G fresh soy sauce, ginger, chopped green onion, and cooking wine to the pork filling (If you use other parts of the meat, you can also add some yam paste or starch.) I used pork belly made without adding it, very tender). Stir the meat filling clockwise until full.

2

Set the pan, put 150G of salad oil into the pan, and wait until the oil temperature rises.

3

It was my chef who was making the lion's head because he was taking pictures. How to make a lion's head into a garden? You can see that his right hand is half-held, and there is a small bowl on the edge of the meat filling bowl with cooking wine in it to prevent the meat filling from sticking to his hand. I used a spoon in my left hand, first dipped the spoon in some cooking wine, then dug up the meat filling, and rolled it two or three times in my right hand. The meat filling was plump and fried in hot oil.

4

Fry the meat filling until it is golden outside and control the oil. Carry it out.

5

Put the fried balls into the pan again, add 15G of sugar and 15G of fresh soy sauce to color, add water to a small bowl, cook for 10 minutes, and collect the juice.

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