Potato Lion Head

Raw material picture.

Chop the pork belly into minced meat, cut green onion into sections, slice ginger, wash and cut coriander into sections.

Use a peeler to scrape off the skin of potatoes, wash and set aside;

Use a grater to grate into shreds, add salt and white pepper and mix well.

Then add the meat filling and five-spice powder and mix well.

Then add bread crumbs, cornstarch, and eggs, mix well, and mix well.

Beat the meat filling in a bowl until it becomes sticky.

Place a clean pot over high heat, add vegetable oil and heat until 60% hot.

Add the dough balls, turn to low heat and fry.

When the meatballs turn golden brown, take them out and turn off the heat.

Put the meatballs into a casserole (the casserole contains scallions, ginger slices, and star anise).

Add light soy sauce, dark soy sauce, sugar, cooking wine, refined salt and boiling water.

Place the casserole on the heat, cover it, and simmer over medium-low heat for 30 minutes. Turn off the heat.

Open the lid of the casserole, add the MSG and coriander segments, and it’s ready to serve!

Overview