Braised lion head

Rinse the pork, both fat and lean

Chop the pork filling, add salt, a small amount of sugar, cooking wine, thirteen spices, ginger, garlic, a small amount of soy sauce, starch (not too much, just a spoonful is enough), eggs

Daisy used three chopsticks and stirred in one direction, stirring three to five hundred times, vigorously. Change your hands, otherwise your arms won’t be able to bear it 😭

Boil more water in the pot. Dig out an appropriate amount of meat and put it in the palm of your hand. Throw it with both hands and slowly shape it into a round shape (the meatballs are not kneaded, but dropped out, so they taste stronger), and put them into a pot of boiling water

Daisy makes several large ones and makes lion heads for dinner. The smaller ones are cooked and put in the refrigerator for later use. Make the big ones first so they can be cooked together. Cook over high heat until it is set, do not touch it frequently. Turn to medium to low heat and cook

Cook and remove

Fish out the small ones too. Take a lunch box and put some soup in it. When the soup is cold, put the meatballs in the box and freeze it. Take it out before eating and pour away the soup after defrosting. It will still taste delicious

Heat oil in a pan, add ginger slices, half a spoonful of dark soy sauce, a spoonful of soy sauce, and a spoonful of brown sugar

Add appropriate amount of water and boil

Add the meatballs, roll a few times to color, and bring to a boil. Turn to medium-low heat and simmer for 10-15 minutes, turning the meatballs halfway to help color evenly. No need to add salt

Serve on a plate, or add a few vegetables

Get in shape 😉

What it looks like inside. When Daisy went to the kitchen, there was only one thing left on the plate when she came back

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