Cooking Steps

1. 

   Step1:The fat and lean meat should be separately chopped into large granules. You don't need to chop the meat too carefully at this step, because you will have to chop it again later.

2. 

   Step2:Cut the winter bamboo shoots and blanch them in boiling water for 2 minutes to remove the astringency.

3. 

   Step3:Then chop up the winter bamboo shoots.

4. 

   Step4:Add in the fat and thin meat mixture and the end of winter bamboo shoot and continue to chop.

5. 

   Step5:Chop until three ingredients are mixed.

6. 

   Step6:Boil some 20 prickly ash with a bowl of clear water for 35 minutes. Boil into prickly ash water. Let cool for standby.

7. 

   Step7:Add 1.5 tablespoon salt, 2 tablespoons oil, 3 tablespoons old soy sauce, a little black pepper, a little five spice, 20g ginger powder, 20g green onion powder and an egg to the minced meat.

8. 

   Step8:Then mix 40 grams of pepper water with 40 grams of starch, mix well and pour into the meat filling. Stir the meat stuffing in one direction. Feel the meat stuffing is sticky. The technique of mixing is very important. If the meat filling is not stirred in one direction, it will cause the meatball to crack when it is fried in the oil pan next time.

9. 

   Step9:Then make a meat ball of 50g each. If you like a bigger lion's head, you can make a bigger ball.

10. 

    Step10:When the oil is 8% hot, fry the meatballs for 23 minutes. I used a milk pot to fry in batches. It's more economical than using a large pot.

11. 

    Step11:All the fried meatballs are ready to use.

12. 

    Step12:Prepare some spices. 20g of rock sugar, 5 pieces of ginger, a small section of cinnamon, 3 pieces of Xiangye, more than a dozen fennel seeds, 1 piece of grass fruit, 1 piece of nutmeg, 5 pieces of cardamom, 1 piece of anise, 10 pieces of prickly ash.

13. 

    Step13:Another pot. Stir fry a little oil at the bottom of the pot.

14. 

    Step14:Put in all the spices and stir fry for 1 minute.

15. 

    Step15:Then add a large amount of water. After pouring in the water, the oil stars will splash all over the pot. Be careful to scald it.

16. 

    Step16:Boil the water and add all the fried lion's heads. Then add 2 tablespoons of soy sauce. Cook for 30 minutes, then add 2 tablespoons of vinegar and 1 tablespoon of salt and cook for 30 minutes. Old soy sauce can be colored. Old vinegar can relieve greasiness. Add some old vinegar and you will find the meat more fragrant. It can't taste sour at all. If you do more than one time, you can put it in the refrigerator to freeze. Take it out in advance to defrost when eating. Steam it directly in the pot and eat it. Or use a small amount of ginger, a spoon of oil consumption, a little salt, a little old soy sauce and a little starch water to make some juice and pour it on the lion's head