Braised Lion's Head (Four Happiness Meatballs) Home Edition, simple and delicious

Cooking Instructions

1. The fat-to-lean ratio of 3:7 black pork is chopped into a filling, and the meat filling is cut into small dices (large granules) for later use. You don't need to chop the meat too finely in this step.

   

2. Add minced water chestnuts, eggs and various seasonings, 1 and a half tablespoons of salt, 2 tablespoons of oil, 2 tablespoons of dark soy sauce, 2 tablespoons of cooking wine, pepper, minced ginger and a little chopped green onion. Beat clockwise, whisk the meat filling in one direction until it feels sticky, and then gently pat a meat ball back and forth with the palms of both hands.

   

3. When the oil is boiled for 8 hours, put in the meatballs and fry them over low heat until the surface is golden brown, and remove the oil. (about 4 minutes)
   
   (Lazy people don't open the oil pot, you can pour water into the pot and turn on the fire, and the meatballs are blanched in the water and then removed.)
   Handle the cabbage sum, blanch it in the water and then remove it and put it on the bottom of the pot.

   

4. Prepare the soul sauce of braised lion's head, water is not more than half of the meatballs, add light soy sauce, dark soy sauce, cooking wine, rock sugar and burn together, simmer for 15 minutes on medium heat until cooked through, cook until thick out of the pot, put on the small green vegetables that are blanched in advance, and finally sprinkle with chopped green onions.