Cooking Steps

1. 

   Step1:Lion's head meatball. It's made of three kinds of fat and seven kinds of thin meat. It's also OK with streaky meat. It's only in the middle of the meat grain and the minced meat that the taste is good. The meat grain can't be fried into a ball, and the minced meat tastes greasy.

2. 

   Step2:Wash the pork, remove the fascia, cut it into diced meat and chop it for a while. Peel, wash and cut lotus root. Wash the onion and ginger. Pat them to pieces. Cut them into pieces for use.

3. 

   Step3:Minced pork. Put in an egg. Add 1 tablespoon starch and stir well. Use four chopsticks to start the minced meat clockwise. 25 rounds a round. Beat the minced meat once in two rounds. It's usually about 200 rounds (the arm is about to fall off). Add lotus root powder. Add 1 tablespoon soy sauce, onion and ginger powder, and a little salt. Stir clockwise.

4. 

   Step4:Then squeeze out the balls with your hands. Pour some oil into the pot. Heat 70% into meatballs. Fry until golden on the outside and drain. Meatballs are most afraid of cracking. Use a small fire to slow fry.

5. 

   Step5:Pour out the oil in the pot. Reserve some base oil. Add ginger slices and scallion. Add the stewed sauce. Add water. Add meatballs in water. Simmer for 15 minutes. Thicken the soup. Add some ice sugar to boil. Thicken with salt and chicken essence. Blanch and scald a few Brassica napus to make a green head. Just put them on a plate.