Cooking Steps

1. 

   Step1:Mince the pig's front leg meat. But don't mince it too thin. The meat of the lion's head made like that will make firewood. Put it in the freezer for several hours to drain the acid. Then take it out for standby.

2. 

   Step2:Because the meat I bought is a little thin, I cut some fat into it. I think it's just right to make sure that the proportion of fat and thin is 4-6. After the meat is chopped, put it into a large bowl and beat in the egg. Add in a little bit of old soy sauce, salt, sugar, pepper, starch. Mix well. Add chopped green onion and ginger. Then beat in one direction continuously. Beat for a long time. Let the meat stuffing be strong. Then the meat won't scatter when the meatball is cooked.

3. 

   Step3:I forgot to take pictures in the middle of the production process. Let's have a look. Take a deep pot (rice cooker is recommended) and pour some water into the old soy sauce wine and salt, then heat it up. At this time, the meatballs start to be put together. All the meat fillings are divided into four parts. Keep pouring your hands back and forth. Put the meatballs together. Then turn off the fire and gently put them into the meatballs. Then turn the fire to a low level after the fire boils. It's about an hour to stew.

4. 

   Step4:The lion's head is cooked. After the rape is over water, put it on the plate. The lion's head put it on the plate. Now let's mix the sauce. Pour out the broth and put it in a bowl. Taste it. If it's not salty enough, add some salt. Add some starch and mix the sauce. Stir fry a small pot of sugar. Stir in the sauce and turn off the heat. Pour the scalding sauce over the lion's head and it's done.