Braised How to make lion head

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  1.Ginger slices, Sichuan peppercorns, Soak the aniseed in hot water.Add eggs, 10 grams of starch, cooking wine, wheat germ, and 5 grams of salt to the minced meat and stir vigorously in the same direction until stiff.

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  2. Add the chopped water chestnuts to the minced meat and stir evenly.

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  3. Gradually add pepper water to the meat filling and stir.
  

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  4.The meatballs made in this way are very tender inside.

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  5. Wear disposable gloves to scoop out a large spoonful of meat filling, and knead it into balls.Gently tap back and forth between the palms of your hands to expel the air inside.This will make the lion head stronger and less likely to loosen.

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  6. Do it in sequence.

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  7. Half of them are fried.This time I used an air fryer, which is more healthy.Place in the fryer at 160 degrees for 15 minutes.When the time is up, pull out the fried blueberries, turn the meatballs over and set for 10 minutes.

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  8. Make water in a pot, add a little salt, and blanch the broccoli.

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  9.In another pot, add appropriate amount of hot water, light soy sauce, oyster sauce, salt and sugar Bring half a bowl of pepper water to a boil, put the fried meatballs in and cook over low heat until the flavor becomes fragrant and take them out.

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  10. Thicken the remaining soup with water starch and reduce the juice.

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  11. Pour on the meatballs and serve on a plate, surround the lion's head with blanched broccoli Just go up.