Braised lion head with quail eggs

Overview

How to cook Braised lion head with quail eggs at home

Wash the pork, grind it in a meat grinder, add eggs, cooking wine, light soy sauce, minced ginger, and sugar, mix well, and marinate for a while
Boil the quail eggs, peel them and set aside
Coat the quail eggs with a layer of starch
Then wrap the eggs in the meatballs and knead them into a round shape with both hands
Prepare backups in sequence
Sauce: add 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of oil and half a tablespoon of sugar to half a bowl of water
Heat oil in a pan until 60% hot, fry the surface of the meatballs until they are set and slightly brown, take them out
Leave the oil in the pot and sauté the ginger and onion until fragrant
Add the prepared sauce and bring to a boil over high heat. Add the fried meatballs and cook over low heat until the flavor is absorbed
Finished product pictures
Finished product pictures