Chinese Food
Lion's head (round meat)
(100457 views)
Cooking ingredients
Cooking Steps
Step1:Chop the pork leg meat into mince (I usually ask the merchant to process it into thin shreds first, and then take it home and chop it into mince).
Step2:Steamed glutinous rice into glutinous rice; peeled and chopped winter bamboo shoots and water chestnuts; added egg, scallion, soy sauce, rice wine, salt, sugar and chicken essence. Stir in one direction.
Step3:Take more time to stir. It is recommended to stir it by hand until it is sticky.
Step4:Pour a proper amount of oil into the pot. It is subject to the meat ball. Heat it to 50% heat over medium and low heat. Take a ball of meat stuffing. Turn your hands into meat balls alternately and gently. If it is sticky, dip your hands lightly with some water. When it is round, put it into the oil pot gently. Fry it over medium and low heat.
Step5:I like to put it in a leaky spoon first. Fry until it's crusty.
Step6:Then fry in the oil pan.
Step7:Fry until the surface is golden, then fish out.
Step8:Completion of semi-finished products.
Step9:Add some soy sauce, sugar and water to cook.
Cooking tips:The proportion of fat and thin pork is 3-7. I don't like fat. I chose 2-8. The glutinous rice is steamed or boiled. The water is a little less. The glutinous rice is hard. If it's too rotten, you can use cold water to wash the cooked rice. It's easy to distinguish the grains. Ginger lovers can add some ginger. There are skills in making delicious dishes.
