Secret braised lion head

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  1.Ingredients preparation

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  2.Peel and wash the water chestnuts and lotus roots separately, then chop into fine pieces and set aside

• 3.Crush soda biscuits and set aside (buy milk-salt biscuits)

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  4. Mince ginger and garlic and set aside

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  5. Chop the pork belly into the meat filling, add all the water chestnuts, lotus roots, ginger, and biscuit powder (except garlic), add soy sauce, oyster sauce, cooking wine, eggs, and flour, mix well with your hands, beat vigorously, and set aside

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  6. Remove both ends of the beans and wash them.Pour water into the pot and bring to a boil.Add the beans to blanch and remove.After that, immediately put it in cold water and set aside

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  7. Grasp the meat filling and squeeze it with your hands Make a meatball out, as shown in the picture

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  8. Pour an appropriate amount of cooking oil into the dry pan.Heat until 70% hot, add the meatballs and fry over high heat to prevent them from falling apart, then slowly fry the meatballs over low heat until golden brown, remove and drain the oil

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  9. Remember to turn the fried meatballs frequently (I fried one black)

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  10.Use clean water, add appropriate amount of starch powder to make water starch

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  11. Pour oil into another pot and sauté the minced garlic until fragrant, add half a bowl of boiling water (eating bowl), cook the meatballs for 5 minutes, pour in water and starch to thicken

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  12.Use a toothpick to split the 3 beans into two pieces and secure one end of the beans., braid a braid, fix the other end, and put the meatballs that have collected the juice.

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  13. Place a flower at the bean joint to embellish it

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  14.Finished product picture