Braised lion head

Fatty meat and lean meat should be chopped into large particles separately. There is no need to chop the meat too finely in this step because it will be chopped again later.

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

Then chop the winter bamboo shoots into pieces.

Add the mixture of fat and lean meat fillings and minced winter bamboo shoots and continue to chop.

Chop until the three ingredients are mixed

Add 20 peppercorns to a bowl of water and boil for 3-5 minutes to make peppercorn water. Let cool and set aside.

Add 1 and a half tablespoons of salt, 2 tablespoons of oil, 3 tablespoons of dark soy sauce, a little black pepper, a little allspice, 20 grams of minced ginger, 20 grams of minced green onions, and one egg to the minced meat.

Then mix 40 grams of pepper water with 40 grams of starch, stir evenly and pour it into the meat filling. Stir the meat filling vigorously in one direction until the meat filling feels sticky. The mixing technique is very important. If the meat filling is not stirred vigorously in one direction, the meatballs will crack when they are put into the frying pan for frying.

Then roll the meat filling into 50g meatballs each. If you like a larger lion head, you can make it bigger.

When the oil is 80% hot, add the meatballs and fry over low heat for 2-3 minutes to set. I used a milk pot to fry in batches, which saves more oil than using a big pot.

All fried meatballs set aside.

Prepare some spices, including 20 grams of rock sugar, 5 slices of ginger, a short section of cinnamon, 3 bay leaves, a dozen fennel seeds, one strawberry, one nutmeg, 5 white pods, 1 star anise, and 10 peppercorns.

In another pot, add a little oil in the bottom of the pot and fry rock sugar over low heat

After the rock sugar melts, add all the spices and stir-fry quickly for 1 minute.

Then add a lot of water. When the water is poured in, oil will splash in the pot. Be careful because it is scalding!

After the water boils, add all the fried lion heads, then add 2 tablespoons of dark soy sauce, cook for 30 minutes, add 2 tablespoons of mature vinegar and a tablespoon of salt, and cook for another 30 minutes. Dark soy sauce can add color, and mature vinegar can relieve greasiness. Adding some mature vinegar will make the meat more fragrant, and you won't be able to taste the sourness at all. If you make too much at one time, you can freeze it in the refrigerator. Take it out and defrost it before eating, steam it directly in the pot and eat it, or use a small amount of shredded ginger, a spoonful of oil, a little salt, a little dark soy sauce, and a little starch water to make some juice and pour it on the lion's head.

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