The lion's head making skills are all here, and the ground meat and chopping meat are all wrong

Lion's head is made from fat and lean meat chopped into small diced meat, plus green onions, ginger, eggs and other accessories to make fist-sized meatballs, or stewed, steamed, or braised in a braised manner.

Meatballs are generally not whole meat, and some accessories such as lotus root, water chestnut, and glutinous rice are usually added in order to eat them without being greasy and tender.

Ingredients: 650 grams of pork neck, 150 grams of rice

Seasoning: salt, sugar, dark soy sauce, light soy sauce, thirteen spices, pepper, ginger, green onion, star anise and egg

Make:

1. Make meatballs and raw blanks

1. Soak the purchased pork neck meat in water for about half an hour, this is to soak the foaming blood. Note: Other meats and lean pork can be used, such as pork belly, front cillus, and plum meat.

2. Remove the bones and cut the meat into small cubes.

3. Then chop a few more coarsely, don't chop too finely, that will affect the taste. Meanwhile, chop the ginger and shallots.

4. Chop about 650 grams of meat, add 5 grams of salt, 5 grams of sugar, 10 grams of dark soy sauce, 20 grams of light soy sauce, 15 grams of minced ginger, 15 grams of chopped green onion, an egg, a little pepper and thirteen spices.

5. Add the rice and mix well. Note: It is best to use the steaming method for rice cooking. Soak 150 grams of rice for 1-2 hours, spread it on a cloth and steam it.

6. Dip some water on your hands, scoop a spoonful of filling, pour it back and forth in your hands, and gently grasp and pinch it a few times to form balls of equal size. Note: Make it at home, don't make the balls too big, because you have to fry them later, you have a big pot, but you are reluctant to use too much oil.

2. Croquettes

1. Pour half a pot of oil into the pot, when the oil is about 7 minutes hot, put the balls into the pot one by one, and turn them in the middle. Note: A small pot for home production can save some oil.

2. Fry until the balls are set, slightly golden and sugar-colored, remove and drain the oil for later use.

3. Stewed meatballs

1. Spread cabbage leaves in the pot, or Chinese cabbage at the bottom, put all the fried balls in, add half a pot of water, and a few slices of ginger, 10 grams of rock sugar, 5 grams of dark soy sauce, cover the pot and boil for 5 minutes, turn to medium-low heat and cook for about 1 hour, turning several times in the middle.

2. Then turn the heat slightly higher to reduce the juice, about 10-15 minutes.

3. Finally, remove the balls, leaving the bottom juice and hook in the thin sauce.

Fourth, the finished picture: the bottom of the plate pad bitter chrysanthemum (can also be used lettuce or blanched greens, broccoli, etc.), put in the balls, pour the sauce, sprinkle some chives on the table.

Small Whispers:

1. The traditional lion's head is made from 60% fat meat and 40% lean meat chopped into small dices. In modern times, there is more lean meat than fatty meat.

2. The lion's head generally does not use whole meat, and some starchy crispy root vegetables will be added to the meat filling, the most commonly used is water chestnut, as well as lotus root, of course, you can also use rice like me, and it tastes particularly soft and not dry and hard.

3. If you use rice to make a lion's head, don't draw water in the meat filling, because the rice has too much water, just like eating rotten rice. If there is no glutinous rice, add water to mix with the meat filling in a small amount and many times, otherwise the meatballs will feel too hard.

4. Make it at home, don't make the balls too big, because the back is going to be fried, you have a big pot, but you are reluctant to use too much oil.

Use a small pot to save some oil.