Egg yolk core lion head

Overview

How to cook Egg yolk core lion head at home

Tags

• hot dishes
• common dishes
• meat dishes
• maternity
• huaiyang cuisine
• winter recipes
• lunch
• famous dishes
• chicken powder
• cooking wine
• light soy sauce
• oil
• onion and ginger
• oyster sauce
• pork
• salted duck egg yolk
• white sugar
• pepper
• salt

Ingredients

Steps

1. 1 Main and auxiliary ingredients: 800g pork, 8 salted duck egg yolks

   

2. 2 Make onion and ginger water. First chop the onion and ginger. 2. Then add appropriate amount of water and brew for 10 minutes.

   

3. 3 First cut the pork into small pieces. Then chop it into minced meat. Add cooking wine to remove the fishy smell.

   

4. 4 Add the onion and ginger water several times, stirring thoroughly after each addition.

   

5. 5 Add salt, sugar, chicken powder, pepper, light soy sauce to taste, and stir evenly.

   

6. 6 Take 3 tablespoons of corn starch. Add 2 tablespoons of water and mix well. Add the water starch to the minced meat and stir while adding to fully combine.

   

7. 7 Take a ball of minced meat and a salted egg yolk. Press the salted egg yolk into the minced meat.

   

8. 8 Beat it several times with both hands to pop out the air bubbles. Roll into a ball to form a lion's head. Complete in order and set aside.

   

9. 9 Heat the oil in the pot until it is about 60% hot, add the green lion head and fry it.

   

10. 10 Fry until the lion head turns maroon, then turn off the heat. Remove and set aside.

    

11. 11 Leave oil in the pot and sauté onion and ginger until fragrant.

    

12. 12 Add the fried and reserved lion heads. Cook in light soy sauce.

    

13. 13 Add appropriate amount of oyster sauce.

    

14. 14 Add water to boil and add a little salt to taste. Simmer over low heat for 30 minutes and then turn off the heat.

    

15. 15 Ladle into bowls and serve.