Braised lion head

Overview

This festive dish is not difficult to say. Each one is round and round, symbolizing reunion during the New Year

Peel and slice the pork plums into small pieces
Peel and wash the water chestnuts
Slice and chop
Pour minced meat and minced water chestnuts together
Add minced ginger and green onion
Mix well
Add starch, sugar, soy sauce, cooking wine, salt, and stir evenly in the same direction
Mixed minced meat
Knead into large meatballs of average size
Peel the eggs, add starch and beat evenly
Put an appropriate amount of oil in a milk pan, heat until 70% hot, use a spoon to spoon in large meatballs covered with egg paste
Fry until golden brown and hard and ready to serve
Fry them all and drain the oil
Add the fried meatballs to a star anise, Sichuan peppercorns, scallions, half a bowl of water, light soy sauce, sugar, and salt, mix well, and pour into the lion's head
Put an appropriate amount of water into the pot, put the large bowl on the steaming rack, and steam over high heat for 15 minutes
Drain the juice from the steamed lion head, filter the remaining juice, add 1 tablespoon of cornstarch to make it thick, and pour it onto the lion head