Crush the lion head

1

Preparation of raw materials

2

Let's prepare a bowl of ginger onions and put two onions and five slices of ginger in the water for 30 minutes

3

After the meat is washed, cut into strips, cut into rice-sized dings, and cut down a few times

4

Add salt in the processed meat

5

Ginger onion

6

Pepper

7

Wine

8

Egg clean

9

With chopsticks in the same direction

10

When the meat is starting to become sticky, four spoons of fresh water are slowly added

11

It's only good when it's even and it's even again

12

Add fresh water to the pot. Put your hands around the meat, and make it big

13

Put it in the water, put it in the fire, and heat it up

14

When the water burns, turn on the fire and throw a spoon at it

15

Two large cabbage on the meatball surface

16

It's an hour and a half

1. The key to delicious Lion's Head meatballs lies in the vigorous beating of the meat filling; it must be done by hand. This ensures the filling is plump and gives the meatballs a springy texture. 2. When stewing Lion's Head meatballs, be sure to start with cold water and do not use high heat. This ensures that the meat filling heats evenly inside and out. If the heat is too high, the boiling soup will break up the meat filling, making it difficult to hold its shape. 3. The pork must have an even balance of fat and lean meat. The tastiest Lion's Head meatballs are made with pork belly at a 40% fat to 60% lean ratio. Too much lean meat will result in a dry texture, while too much fat will make it difficult to form into balls, so the selection of the meat filling is crucial. (This time I bought pork collar, which is the front shoulder meat of the pig. The meat from this part is quite tender, and I personally feel the fat-to-lean ratio is just right.)